Garlic, Rosemary and Black Pepper Marinade
- Recipe by Jean-Georges Vongerichten
- SERVINGS: MAKES ABOUT 3/4 CUP
- Fast
- Healthy
- Make-Ahead
Recipe
Ingredients
- 1/2 cup fresh lemon juice
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 2 tablespoons minced rosemary
- 2 tablespoons fleur de sel
- 2 tablespoons cracked black peppercorns
Directions
- Mix all of the ingredients in a bowl.
Make Ahead
-
The marinade can be refrigerated for 5 days.
Serve With
-
GRILL MATCH: Pork and veal chops, steaks, spareribs (marinate for 1 hour); chicken (marinate for 20 minutes).
Cooking Guides
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- From Condiments of the Chef
- Published June 2002
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