Garlic, Rosemary and Black Pepper Marinade - Food and Wine Magazine

8/31/2006 in Food and Wine by face | No comments

Garlic, Rosemary and Black Pepper Marinade

MAKES ABOUT 3/4 CUP INGREDIENTS 1/2 cup fresh lemon juice 1/4 cup plus 2 tablespoons extra-virgin olive oil 4 garlic cloves, minced 2 tablespoons minced rosemary 2 tablespoons fleur de sel 2 tablespoons cracked black peppercorns

DIRECTIONS Mix all of the ingredients in a bowl. MAKE AHEAD The marinade can be refrigerated for 5 days.

SERVE WITH GRILL MATCH: Pork and veal chops, steaks, spareribs (marinate for 1 hour); chicken (marinate for 20 minutes).

Recipe by Jean-Georges Vongerichten From Condiments of the Chef This recipe originally appeared in June, 2002.