Garlic, Rosemary and Black Pepper Marinade

  • Servings: MAKES ABOUT 3/4 CUP


  • 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

How to make this recipe

  1. Mix all of the ingredients in a bowl.

Make Ahead

The marinade can be refrigerated for 5 days.

Serve With

Pork and veal chops, steaks, spareribs (marinate for 1 hour); chicken (marinate for 20 minutes).

Contributed By Published June 2002

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