Fresh Herb Marinade
Perfect for beef, chicken, pork loin, or fish.
This is a marinade made with fresh herbs.
Buy fresh rosemary, thyme, oregano, sage, garlic, and shallots.
Excess marinade can be kept refrigerated in a zip lock bag for up to a week.
- 4 branches of rosemary
- 1 small bundle of thyme
- 1 small bundle of oregano
- 1 small bundle of sage
- 2 tablespoons of chopped garlic
- 2 shallots diced finely
- 2 cups of olive oil
- 1 tablespoon of crushed black pepper corn
- 1 tablespoon of white wine vinegar
- Remove the leaves from the stem of all the herbs, place on a cutting board, add a couple of soup spoons of olive oil, and chop finely with a knife.
- With the bottom of a small frying pan, crush the black pepper corn, use a rocking motion over the peppercorn, one hand on the handle, the other on the rim.
- In a mixing bowl, add all the ingredients, stir, and keep airtight in the refrigerator.
- Coat the meat or fish generously. Marinate meats overnight or for a couple of hours—for fish one hour or less.
- I prefer using zip lock bags for marinating just about everything; you can remove excess air out of the bag very easily.
- When you are ready for grilling, remove from zip lock bag and season with salt.
- You can experiment with different flavors depending on how long the meat or fish is marinating.
- Add chives and chopped parsley, and this marinade can be spread over ciabatta bread cut in slices or in half; other breads work also very well like baguette, pita bread, etc.
- Bake in the oven, or right on the grill.
If you are a vegan or vegetarian, try marinating tofu, or mix with vegetables before grilling or sautéing, or toss with pasta just before serving.