LEMON-GARLIC MARINADE
LEMON-GARLIC MARINADE
4 garlic cloves, minced
1 teaspoon grated lemon zest (5ml)
1/3 cup fresh parsley, chopped (75ml)
¼ cup chives (60ml)
2 teaspoons sugar (10ml)
Juice of 1 lemon
1 teaspoon Dijon Mustard (5ml)
1/3 cup extra-virgin olive oil (75ml)
Salt and black pepper to taste
In a food processor fitted with a steel blade, combine the garlic, lemon zest, parsley, chives, and sugar. Process until the parsley is very finely chopped and the mixture is fairly smooth. Add the lemon juice and mustard and process again. With the motor running, slowly pour in the olive oil and continue to process until the oil is emulsified. Stir in salt and pepper to taste.
Use immediately or store airtight in the refrigerator for up to 2 weeks.
Yield: ½ cup
4 garlic cloves, minced
1 teaspoon grated lemon zest (5ml)
1/3 cup fresh parsley, chopped (75ml)
¼ cup chives (60ml)
2 teaspoons sugar (10ml)
Juice of 1 lemon
1 teaspoon Dijon Mustard (5ml)
1/3 cup extra-virgin olive oil (75ml)
Salt and black pepper to taste
In a food processor fitted with a steel blade, combine the garlic, lemon zest, parsley, chives, and sugar. Process until the parsley is very finely chopped and the mixture is fairly smooth. Add the lemon juice and mustard and process again. With the motor running, slowly pour in the olive oil and continue to process until the oil is emulsified. Stir in salt and pepper to taste.
Use immediately or store airtight in the refrigerator for up to 2 weeks.
Yield: ½ cup
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