The Best, Basic Marinade of the Summer: Dijon, Garlic and Lemon Marinade

If you make just one marinade this summer, this would be the one.

Makes 2/3 cup
Serving Size: Makes about 3/4 cup

The Best, Basic Marinade of the Summer: Dijon, Garlic and Lemon Marinade / Mia / Katie Workman / themom100.com

At the end of a hot summer day, we all like to fling a piece of chicken or fish or steak on the grill, and be eating dinner with no fuss in short order.  But not a boring dinner, no that’s not for us.

If you want one boilerplate marinade for the summer, this is it. With this 5-ingredient mixture you’ll be turning the most basic piece of protein into a meal you’d be happy to serve your family and just about anyone who might stop by on a warm summer night.  This will last for at least 5 days in the fridge.


This marinade is perfect for chicken, pork, shrimp, and any kind of fish.  Marinate chicken for at least 4 hours, up to 12 for bone-in pieces, shrimp for 30 minutes to 1 hour, and fish for 30 minutes max (more on marinating times here).

This is a vibrant mixture of lemon, garlic, shallots, and of course Dijon mustard.  The mustard helps emulsify the marinade, making it thicker so it really clings to the food.  It will last for several days in the fridge, and if you are visiting a friend, a pretty jar of this makes a wonderful gift (especially if you then use it to make dinner).

IMG_2759Serve with a Garlicky Garden Pasta Salad, or a Modern Greek Salad.  This is also a great salad dressing, especially if you substitute half the lemon juice with rice vinegar.  And it takes well to all kinds of add-ins, like fresh basil, or green onions or scallions subbed in for all or part of the shallots.

The Best, Basic Marinade of the Summer: Dijon, Garlic and Lemon Marinade / Mia / Katie Workman / themom100.com

 Now that you’re in the marinating mood…..

The Best, Basic Marinade of the Summer: Dijon, Garlic and Lemon Marinade

Print

  • 1/2 cup extra virgin olive oil
  • 2 shallots, minced
  • 2 garlic cloves, finely minced
  • 3 lemons, zested and juiced
  • 3 tablespoons Dijon mustard
  • Kosher salt and freshly ground pepper to taste

1. Put the olive oil, shallots, lemon zest and juice, mustard, and salt and pepper in a salad shaker, bowl or a jar with a lid.  Whisk or shake to combine well.

Tags: , , , , , ,


Welcome Newsletter

Dinnertime inspiration awaits.

Sign up to receive The Mom 100 recipe newsletter.

9 thoughts on “The Best, Basic Marinade of the Summer: Dijon, Garlic and Lemon Marinade”

  1. Beth says:

    How long can you leave this in the fridge for? Sounds delicious!

    1. Katie Workman says:

      easily 5 days, and I’ve probably gone over a week…..

  2. Jenna Anderson says:

    I’ve been looking and looking for a dressing with these exact ingredients to go over a kale and brussel sprout salad.

    I still plan to keep it and use for my marinating!

    Think this would work to make a light salad dressing? Thank you!

  3. Jenna Anderson says:

    Oh geez! I just noticed you said it would make a great salad dressing. THANK YOU!

    1. Katie Workman says:

      no worries at all!!

  4. Margaret Kitch says:

    How many boneless skinless thighs will this marinade cover?

    1. Katie Workman says:

      It will cover up to 3 pounds worth if you really mix it around to coat them.

  5. Dina says:

    Just FYI. I made this recipe and bought shallots (as listed in the ingredients), then peeped the picture and saw scallions, not shallots. Recipe was delish, but which was I supposed to use?

    1. Katie Workman says:

      Hi there! The recipe does call for shallots, but you can swap in green onion for all or part, and add fresh herbs (like the basil in the photo). I made it a bit clearer in the text, but suffice it to say that sometimes as we’re shooting a dish, we throw in an additionanl food item or two, which without explanation might be confusing — as it was here!

Leave a Reply

Your email address will not be published. Required fields are marked *