Lemon Dijon Marinade

This citrus-y marinade is equally good for grilled chicken, lamb, fish or tofu.

 Prep Time: 10 minutes    Total Time: 10 minutes

WHAT YOU NEED:

3 medium lemons (for 1/3 cup freshly squeezed juice and 2 tsp. lemon zest)

1/3 cup extra virgin olive oil

2 Tbsp. Dijon mustard

1 Tbsp. soy sauce

1 tsp. dried ground rosemary or thyme (or 1 Tbsp. fresh herbs, finely chopped)

1/8 tsp. ground black pepper

MAKING IT:

Zest lemons, then squeeze for juice. Combine all ingredients in a small bowl.  Whisk until smooth.  Makes about 1 cup or enough to marinate about 1-1/2 lbs. meat, fish or poultry.

MARINATING TIPS:

DO AHEAD: Marinade can be prepped ahead and stored in the refrigerator in a covered glass container for up to 2 weeks.  Whisk well before adding protein of choice-- meat, poultry, fish or tofu.

Always marinate in the refrigerator in a covered glass container (re-sealable food bags can also be used for quick clean up). 

Steaks and large pieces of chicken (eg, bone-in legs, breast) can be marinated overnight. Smaller items like boneless skinless chicken are best marinated 1 to 4 hours. Fish/shellfish should be marinated no longer than 1 hour. Every so often, turn over items in the marinade so the flavors are evenly distributed.

Discard leftover marinade that has had any contact with raw meat, poultry or fish.

Nutrition Information per serving (2 Tbsp): 90 Calories; 9g Total Fat; (1.5g Sat Fat; 0g Trans Fat); 0mg Chol; 200mg Sodium; 1g Total Carb; (0g Fiber; 0g Sugars); 0g Protein