My Recipe Box

Fresh Herb, Lemon & Mustard Marinade


Yields 1 cup, enough for 1-1/2 lb. meat or fish.

  • To learn more, read:
    Grilling Guide
  • by from Fine Cooking
    Issue 40

  • 2 Tbs. coarsely chopped mixed fresh herbs (such as rosemary, thyme, and flat-leaf parsley)
  • Zest and juice of 1 lemon
  • 2 large cloves garlic, minced
  • 2 Tbs. Dijon mustard
  • 1/2 cup extra-virgin olive oil

Whisk together all ingredients in a small bowl. Combine the marinade and meat in a zip-top bag and refrigerate, turning occasionally. As a general rule, marinate shrimp, scallops, and fish for 30 to 40 minutes, chicken, beef, pork and lamb for at least 1 hour and up to 12 hours or overnight.

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