This marinade is great for rice, tofu, chicken, shrimp, and fish. It’s a bright, herbal blend that balances acid, salt, and sweet. In a pinch it works as a finishing sauce drizzled over the plate, and on salads (where it’s even better blended).
Ingredients
- 3–4 cloves garlic, finely minced
- 1 shallot (or small onion), finely diced
- 4 tbsp Greek oregano (freeze-dried or fresh)
- 1 cup parsley, minced
- 4 tbsp celery leaves, minced (optional)
- 1–2 tbsp rosemary, crushed or minced
- 1 tsp sage, finely minced (or poultry spice)
- 1 tsp (4 g) freshly ground black pepper
- 2–3 tsp sugar (or honey)
- 4–5 tsp kosher or sea salt (about 2–2½ tsp per kg of protein)
- 1 tsp Accent (MSG)
- 1 tsp roasted granulated garlic (or garlic powder, but not garlic salt)
- 1 tsp ground coriander
- 2 lemons, juiced (about 100 ml)
- ½ cup olive oil
Method
Grind the rosemary, pepper, and salt together in a mortar and pestle. Add the sage, garlic, and shallot, and grind into a loose paste.
Put the paste in a bowl with the remaining herbs and spices and the MSG. Add the lemon juice and olive oil, and whisk until combined.
Taste and adjust the pepper, salt, and sugar. It should taste balanced: tart, salty, and sweet, with a good kick of garlic and a hint of onion. The herbs should work together without overpowering, and the flavour should linger in a good way.
Notes
- The salt is sized for a large cut, or that cut sliced into chops. For less protein, scale it at 2–2½ tsp per kg.
- Amounts are estimates. I use what I have on hand and balance the tart, sweet, and salt at the end. Some lemons need more sugar to balance, and some garlic is stronger than others.
- Works as a marinade on most proteins, but the herbs need gentle, slow cooking. Don’t over-marinate; the acid changes the texture of the protein.
- Also great for roast potatoes, rice, and Greek fried rice.
- For a quicker, lemon-forward version, see Greek marinade.