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 (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.
- Use as a marinade or sauce for meat or as a dressing for salads — including potato or lentil salad.
- The recipe doubles, triples, etc without problems. Make lots and keep some in the fridge for tomorrow.
- 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.
- Feel free to play with the oil-juice-mustard proportions to suit your taste.
Any naming thoughts? Or other herb substitutions??