Lemon Rosemary Marinade | Bright Sunny Flavors

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lemon rosemary marinade

Used here as a sauce for the steak, and I tossed the asparagus with a spoonful before cooking.

Continuing experimentation with all things lemon in the kitchen, along with lots of lovely new, green, tender, delicious growth on my rosemary plants, has yielded a very happy circumstance.  Two parts inspirations (fresh lemons and rosemary) plus one part desperation (uh-oh, it’s dinner time) equals “lemon rosemary marinade.”

It really deserves a better name — something stupendous and witty that highlights its taste, simplicity, and incredible versatility.  Sadly I haven’t been up to the challenge.  “Versatile miracle marinade” has rather the opposite effect of what I’m aiming for!

Despite the titular tribulations, this is definitely high on my list of summer entertaining solutions.  In fact, next time I serve it, I intend to put out extra portions at each place setting in a salt cellar for my guests.

lemon rosemary marinade

Lemon rosemary marinade…this, my friends, is ambrosia!

Lemon rosemary marinade (click for a printer-friendly version)

  • 1/4 cup olive oil
  • 1/4 cup lemon juice (either Meyer lemons or regular lemons)
  • 1 tsp. grainy Dijon mustard
  • 3 tbsp. fresh rosemary
  • 1/4 tsp. sea salt

Place all ingredients in a food processor, blender, or the cup of an immersion blender (I use an immersion blender myself). Turn on machine for a few seconds until all ingredients are mixed together into a smooth, creamy emulsion.

Further thoughts:

  1. Use as a marinade or sauce for meat or as a dressing for salads — including potato or lentil salad.
  2. The recipe doubles, triples, etc without problems. Make lots and keep some in the fridge for tomorrow.
  3. Change the herb. I use the rosemary version on lamb, beef, chicken, lentils, lettuce, and potatoes. But I have swapped in some dill for the rosemary and used over seafood; scallops and salmon to be precise. It was just as fabulous as the rosemary version.
  4. Feel free to play with the oil-juice-mustard proportions to suit your taste.


Any naming thoughts? Or other herb substitutions??


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7 thoughts on “Lemon Rosemary Marinade | Bright Sunny Flavors

  1. Helena AlkhasNo Gravatar

    Nancy, Love this marinade and will try over potato salad tonight! Love the suggestion. We’ll have schnitzels and were going to make mashed potatoes, but your recipe sounds a lot more exciting. 🙂
    Will keep you posted.

  2. SabrinaNo Gravatar

    The marinade sounds wonderful. I would actually make it without the salt because of my high blood pressure. I love that the blender would give it a creamy texture. I love, love, love anything lemon. My Mom loved lemon things and she use to slice lemons and put them on top of chicken breast and bake the chicken. Do you have a BBQ sauce recipe?

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