All-Purpose Whole Lemon Marinade

By norsegal8

Ingredients

• One lemon
• ½ cup olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon minced fresh garlic
• 4 tablespoons fresh rosemary leaves (or 2 tablespoons dried rosemary)
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• ½ teaspoon red pepper flakes
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper

Preparation

Step 1

How to Make It

Step 1. Wash your lemon and remove the two ends just to reveal the flesh. Then chop into large chunks, skin and all. If you see any obvious seeds you can flick them out, but don’t worry too much about it.

Step 2. Drop into the bowl of your food processor or blender. Pulse until the lemon has become a thick paste.

Step 3. Add the rest of the ingredients. Pulse until you have a thick and chunky sauce. Taste and adjust seasonings, recognizing that it should be highly seasoned and deeply flavorful, since it is a marinade, not a sauce.

Step 4. Put whatever protein you are using into a ziptop bag and pour the marinade over, smooshing it around to cover. Marinate 30 minutes at room temp, or up to four hours in refrigerator, depending on thickness of meat. Bring meat to room temp in marinade before cooking.

Step 5. Remove the meat from the marinade, and if you intend to grill, wipe the excess off. If you are roasting, you do not need to take this step, and you can use the marinade to get bread crumbs to stick on the outside of your meat if you like. Discard leftover marinade after you remove the meat, and do not use as basting sauce.