Description
This is the absolute best marinade recipe for steak, chicken, pork and fish. It is also fabulous as a drizzle over grilled vegetables or as a vinaigrette.
Ingredients
Scale
- 1/2 cup balsamic vinegar
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 2 garlic cloves (minced)
- 1/2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon freshly ground pepper
- 1 teaspoon kosher salt
- 1 cup extra virgin olive oil
Instructions
- In a 4-quart measuring cup, add all the ingredients except for the extra virgin olive oil. Whisk to combine.
- Slowly add the olive oil in a steady stream while whisking to thoroughly combine the ingredients.
- Store the marinade in a covered container in the refrigerator for up to 2 weeks. The marinade can also be stored in resealable plastic bags for up to 3 months in the freezer.
Notes
- Always marinate in the refrigerator. Bacteria will multiply rapidly at room temperature.
- Keep an eye on the clock when marinating. Seafood is more delicate. Marinate it for no more than 30 minutes. Chicken, steak and pork need at least 30 minutes or up to 4 hours of marinating time.
- It’s safest to toss the marinade after it's use. But it can be boiled to for 3 to 5 minutes. Boil it until it reaches a temperature of at least 165 degrees F to kill any bacteria. Use the cooked sauce for basting the meats while they cook or as a dipping sauce.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: appetizer, side dish, entree
- Method: no cooking required
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 78
- Sugar: 0.8 g
- Sodium: 155 mg
- Fat: 8.4 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1.1 g
- Fiber: 0.1 g
- Protein: 0.1 g
- Cholesterol: 0 mg