A basic marinade combines 1/2 cup of extra virgin olive oil with 1/4 cup balsamic vinegar. Whisk in 1 tablespoon Dijon Mustard and 2 tablespoons of finely chopped garlic.
Use this recipe for all the variations below.
Here are some variations to create mouth-watering amazing dishes!
- LEMON PESTO MARINADE FOR BEEF
Use Pesto olive oil and Meyer Lemon vinegar for this steak marinade.
- ROSEMARY BLACKBERRY MARINADE FOR PORK
Use Rosemary olive oil and Blackberry dark balsamic vinegar for this. It's delicious on pork chops and pork tenderloin.
- FRESH MARINADE FOR FISH OR SHELLFISH
Use Lime olive oil and Pineapple White Balsamic Vinegar. Omit of garlic, substitute red onion. This is great of shrimp, snapper, or halibut.
- CITRUS MARINADE FOR CHICKEN OR FISH
Use Blood Orange olive oil and Key Lime white balsamic vinegar. Nice for barbecued chicken and tasty on salmon.