I love lemons! I strongly believe everyone should have at least a few lemons in their kitchen at all times. They can magically transform a dish in seconds. Prompting you to exclaim, that’s what it needed! Lemons should be part of everyone’s kitchen. I personally can’t live without them.
They freshen, elevate, and bring sparkle to any dish. Lemons can correct over salting. If you find you’ve added a bit too much salt, squeeze in some lemon juice. While they also have the ability to replace salt in your cooking, if you are trying to reduce your sodium. Just add a bit more lemon juice to a savoury dish and it will enhance the taste of your food. I use them in sauces, dips, marinades, vinaigrettes, baking of all sorts and if I have left over, I’ll throw it in my water. Finally, the zest can be your secret weapon. Don’t forget to grate before you squeeze!
Lovely Lemon Marinade
This quick sauce is great for marinating chicken, pork, and seafood. Chicken and Pork can sit over night with this marinade. As for shellfish and seafood, I would advise to pour it on and leave to marinate for about 30 minutes before cooking. Lemon juice has the tendency to cook protein, if left on for too long. Seafood is effected more so, as it is delicate. Toss your potatoes in this sauce before you roast them. You’ll thank me later. Any roasted vegetables, such as broccoli, cauliflower or asparagus, would love to be tossed in this before going into a hot oven. Drizzle over fresh grilled or steamed veggies. And finally, use it as a vinaigrette for your salad. So many uses! I’m sure once you start experimenting, you too will find a great way to use this marinade.
- The zest and juice of 2 lemons
- 1 cup extra virgin olive oil
- 1 Tbsp. fresh rosemary, finely chopped (about 2 sprigs)
- 1 tsp fresh thyme, finely chopped (about 3 or 4 sprigs)
- ¼ cup of fresh Italian parsley, chopped (about half a bunch)
- 2 cloves garlic, grated
- 1 Tbsp. Dijon Mustard
- 1 Tbsp. honey – you can add a bit more to your liking
- 1 tsp. Worcestershire Sauce, for a little umami
- ½ tsp chili flakes
- 1 tsp salt
- 1 tsp pepper
Toss all of the ingredients into a bowl and whisk together or you can certainly make the whole batch in a food processor. It will keep comfortably in the fridge for up to 10 days