grill: lemon garlic marinade

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Lemon Garlic Marinade

 

Recipe By :Andrea Chesman 1998

Serving Size : 8 Preparation Time :0:00

Categories : Marinades

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 garlic cloves -- minced

1/2 teaspoon grated lemon zest

1/4 cup chopped fresh parsley

1 teaspoon sugar

1 lemon -- juiced

1/2 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

Salt and black pepper

 

1. In a food processor fitted with a steel blade, combine the garlic, lemon

zest, parsley, 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. MAKES ABOUT 1/2 CUP

 

 

Cuisine:

" Vegetarian "

Source:

" Vegetarian Grill [iSBN 1558321276] "

Yield:

" 8 tablespoons "

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Per Serving (excluding unknown items): 66 Calories; 7g Fat (88.2% calories from

fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : When you make a vinaigrette, you mix together the flavoring agents—the

herbs and lemon juice (or vinegar), then you beat in the oil. Because oil won't

naturally mix with water, it must be emulsified, which is where the beating

action comes in. The emulsified marinade is thickened and does an excellent job

of coating each piece of vegetable with moisturizing oil infused with

flavorings. This recipe is sufficient for marinating or dressing a pound of

vegetables and is an excellent choice for asparagus, broccoli, carrots, and

summer squash.-- Chesman

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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