Name: Mediterranean Marinade
Total time: 10 min
Ingredients: 5 tablespoons olive oil; 3 tablespoons lemon juice or balsamic, red, or white wine vinegar; 1 tablespoon minced garlic; 2 tablespoons minced fresh herbs such as basil, parsley, tarragon, oregano, mint, or snipped chives or 1 tablespoon minced fresh thyme or rosemary; Ground black pepper

Why This Recipe Works

We wanted to develop marinade recipes to add deep flavor to a variety of grilled foods. To keep the marinades from softening the meat during this long process, we determined that low-acid marinades (with some lemon or vinegar to balance flavors) were optimal. We then created several variations on our basic marinade recipe, along with a guide for the amount and marinating time, determined by the product.

Before You Begin

Balsamic and red wine vinegar will color poultry and fish. In place of the lemon juice or vinegar, you may substitute an equal amount of orange juice or white or red wine. To vary or enhance the flavor of this marinade, add any one of the following: 1 tablespoon olive paste; 1 tablespoon minced sun-dried tomatoes packed in oil; or 1 tablespoon tomato paste.

Instructions

Whisk ingredients (with additions in headnote, if desired) together in a small bowl. Place meat, poultry, fish, or vegetables in a zipper-lock bag or in a shallow, nonreactive pan. Pour marinade over contents and seal or cover, turning zipper-lock bag or stirring contents of pan occasionally to evenly distribute the marinade, (see related How to Guide for amounts and time).