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The Washington Post

Lemon Marinade

Lemon Marinade 0.750
May 20, 2009

This marinade is suitable for chicken, pork, fish and seafood. Add fresh herbs, if desired, that suit personal tastes and complement the chosen protein, such as tarragon for chicken, rosemary for swordfish and dill for salmon.

Make Ahead: The marinade can be made a week in advance and refrigerated in an airtight container.


Servings: 0.75

Yield: Makes 3/4 cup

Ingredients
  • 2 medium cloves garlic, crushed
  • 1 tablespoon dried thyme (may substitute 2 tablespoons fresh leaves, chopped)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Juice of 3 medium lemons (about 1/2 cup)
  • 1/4 cup extra-virgin olive oil

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Directions

Whisk together the garlic, thyme, sugar, salt, pepper, lemon juice and oil in a container with a tight-fitting lid. Cover and refrigerate until ready to use.

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Recipe Source

From columnist David Hagedorn.

Tested by David Hagedorn.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per tablespoon serving: 48


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 196mg 8%

Total Carbohydrates: 2g 1%

Dietary Fiber: 0g 0%

Sugar: 1g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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