Skip to main content
Epicurious
Cookbooks

Basic Marinade

See page 625 for recommended marinating times. If you marinate meat overnight in this marinade, omit the lemon juice and add it 2 hours before cooking.

Recipe information

  • Yield

    makes about 1/2 cup

Ingredients

1/3 cup extra-virgin olive oil
2 sprigs fresh rosemary, crushed
3 sprigs fresh thyme
3 large cloves garlic, peeled and smashed
Juice of 1 lemon
Pinch of freshly ground black pepper

Preparation

  1. Combine the oil, rosemary, thyme, garlic, lemon juice, and pepper; stir to combine. Unused marinade can be refrigerated in an airtight container up to 1 week. Discard marinade after using.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsMarinadeRosemaryHerbs & SpicesThymeDairy FreeGluten FreeNut FreeRawVeganVegetarianMake AheadNo-CookCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Dirty Martini Spritz
Attention, martini drinkers and spritz drinkers: Please for a single line.
A Better Beer Can Chicken
Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.