Homemade lemon herb marinade

Name: Homemade lemon herb marinade
Prep time: 5 min
Total time: 5 min
Yield: 2/3 cup (160 ml)
Cuisine: Québécoise
Ingredients: ¼ cup (60 ml) olive oil; 3 tbsp (45 ml) fresh lemon juice; 2 garlic cloves, finely chopped; 1 tbsp (15 ml) fresh flat-leaf Italian parsley, finely chopped; ½ tbsp (7 ml) white balsamic vinegar; 2 tsp (10 ml) honey; 1 tsp (5 ml) mustard powder; 1 tsp (5 ml) herbes salées from Bas-du-Fleuve

Preparation 5 min
Servings 2/3 cup (160 ml)
Freezing Absolutely

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Lemon herb marinade (about 150 ml)

¼ cup (60 ml) olive oil
3 tbsp (45 ml) fresh lemon juice
2 garlic cloves, finely chopped
1 tbsp (15 ml) fresh flat-leaf Italian parsley, finely chopped
½ tbsp (7 ml) white balsamic vinegar
2 tsp (10 ml) honey
1 tsp (5 ml) mustard powder
1 tsp (5 ml) herbes salées from Bas-du-Fleuve

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Preparation

Combine all ingredients directly in a 500 ml mason jar.
Screw the lid on tightly and shake vigorously for 15 to 20 seconds to emulsify well. Do not use a blender. We want to keep the texture of the herbes salées from Bas-du-Fleuve.
Pour about ¾ of the marinade over 1.5 lb (700 g) of protein of your choice (chicken, pork, extra-firm tofu, shrimp or fish). Reserve the rest of the marinade in a separate bowl for basting during cooking or serving as a drizzle.
Cover or seal the bag and refrigerate for 2 to 4 hours maximum (the marinade is acidic because of the lemon, beyond that the protein starts to become mushy). For shrimp, 15 to 20 minutes only.
Cook as desired: on the BBQ over medium-high heat (ideal) or in the oven at 425°F (220°C). Baste with reserved marinade halfway through cooking.
Serve with the rest of the reserved marinade as a drizzle directly on the protein for a final freshness boost.