Vinaigrette Marinade

This is a back-pocket marinade that works on practically anything you grill, roast, or saute. Beef, chicken, pork, fish, vegetables. One recipe, ⅓ cup of intensely flavored liquid, and you’re set.

The technique starts with mashing a crushed garlic clove into coarse salt with the back of a spoon. That grinding breaks the garlic into a paste and draws out its oils, distributing garlic flavor evenly through the marinade instead of leaving you with random chunks. Dijon mustard and lemon juice go in next, then olive oil and red wine vinegar get whisked in last.

Dijon acts as a natural emulsifier here, binding the oil and acid together so the marinade coats evenly rather than separating into oily and vinegary patches on the meat.

Pro Tips

• Use coarse salt, not fine table salt. The rough crystals act as an abrasive to break down the garlic into a smooth paste.
• Whisk the oil in slowly for a stable emulsion. Dumping it all in at once gives you a separated, oily mess.
• Marinate fish for no more than 30 minutes. The acid in the lemon juice will start to “cook” delicate proteins. Chicken and pork can go 2-4 hours. Beef handles overnight.

Variations

• Add a teaspoon of dried herbs (oregano, thyme, or rosemary) for a Provencal twist.
• Swap the red wine vinegar for balsamic for a sweeter, mellower marinade.
• Stir in a pinch of red pepper flakes for gentle heat.