Lemon Wine Marinade Recipes

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THE BEST LEMON VINAIGRETTE



The Best Lemon Vinaigrette image

This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.

Provided by lukeder101

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 8

¼ cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup olive oil
2 tablespoons fresh lemon juice

Steps:

  • Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
  • Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g

RED WINE MARINADE



Red Wine Marinade image

This marinade is perfect for all sorts of beef steaks. It's especially good when making kabobs. This recipe makes enough to marinate 2 pounds of meat.

Provided by Althea

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Yield 1

Number Of Ingredients 4

¾ cup red wine
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons dried oregano

Steps:

  • In a nonreactive bowl, combine wine, olive oil, lemon juice, and oregano. Add desired meat, and cover. Marinate in the refrigerator for 1 hour or overnight, turning meat occasionally.

Nutrition Facts : Calories 404.6 calories, Carbohydrate 9.1 g, Cholesterol 0 mg, Fat 27.3 g, Fiber 1.4 g, Protein 0.6 g, SaturatedFat 3.8 g, Sodium 8.3 mg, Sugar 1.9 g

LEMON HERB MARINADE



Lemon Herb Marinade image

This easy Lemon Herb Marinade can be whipped up in 10 minutes. Zesty herbs and simple ingredients work together to elevate chicken, fish or pork. Feel free to switch up the herbs you use in this Lemon Herb Marinade. For example, for a lemon-rosemary marinade, consider substituting parsley for the basil and rosemary for the thyme. A good rule of thumb when mixing up marinades is, for fish, chicken and pork, light herbal notes tend to work well. This lemon and herb marinade is not to be missed.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 10m

Yield 10

Number Of Ingredients 7

1/3 cup olive or vegetable oil
1/4 cup lemon juice
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In shallow glass dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb meat; cover dish or seal bag, and refrigerate at least 20 minutes but no longer than 24 hours, depending on type of meat.
  • Remove meat from marinade; discard marinade. Cook meat as desired.

Nutrition Facts : Calories 70, Carbohydrate 0 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 60 mg, Sugar 0 g, TransFat 0 g

THE ONLY MARINADE YOU'LL EVER NEED



The Only Marinade You'll Ever Need image

If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean.

Provided by Steven Raichlen

Categories     Sauce     Herb     Marinate     Backyard BBQ     Summer     Tailgating

Yield Makes 1 cup

Number Of Ingredients 9

1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt (kosher or sea), or to taste
4 strips of lemon zest
3 cloves garlic, crushed with the side of a cleaver or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four
1/2 cup extra virgin olive oil

Steps:

  • Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.

LEMON AND WINE MARINADE



Lemon and Wine Marinade image

Make and share this Lemon and Wine Marinade recipe from Food.com.

Provided by Evie3234

Categories     < 15 Mins

Time 5m

Yield 1 cup

Number Of Ingredients 8

2 tablespoons lemon juice
2 teaspoons grated fresh lemon rind
1 clove garlic, crushed
1/4 cup white wine
1/4 cup olive oil
2 tablespoons brown sugar
1 tablespoon chopped fresh rosemary
1 tablespoon chopped lemon thyme

Steps:

  • Combine all in a bowl and mix well.
  • Great used to marinate chicken or lamb.

ROSEMARY, GARLIC AND LEMON MARINADE



Rosemary, Garlic and Lemon Marinade image

Provided by Jamie Oliver

Time 15m

Yield 1 cup

Number Of Ingredients 5

2 good handfuls fresh rosemary, pounded
6 cloves garlic, crushed
10 lugs (10 tablespoons) olive oil
3 lemons, halved, juiced and skin squashed
Freshly ground black pepper

Steps:

  • Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it;

MARINATED GRILLED CHICKEN WITH WHITE WINE, GARLIC AND LEMON



Marinated Grilled Chicken With White Wine, Garlic and Lemon image

This recipe is so good. I took it in the issue of June 2006 of Coup de Pouce. The preparation time includes the 2 hours for marinade.

Provided by Boomette

Categories     Chicken Breast

Time 2h12m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons Italian parsley, finely chopped
2 tablespoons fresh oregano, chopped
1/4 cup dry white wine
1/4 cup olive oil
1 lemon, juice and zest of
2 garlic cloves, finely chopped
1 tablespoon black olives, finely chopped
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 1/4 lbs boneless skinless chicken breasts (4 )
1 cup plain yogurt
1/4 cup sour cream
2 tablespoons fresh parsley, finely chopped
1 garlic clove, finely chopped
salt and pepper

Steps:

  • In a glass dish not too deep, mix all ingredients, except the chicken breasts and yogurt and garlic sauce. Add chicken breasts and flip to coat well. Cover the dish with a plastic wrap and let marinate in the fridge for 2 hours.
  • Set the barbecue to medium-high heat. Put chicken breasts on a greased grill (keep the marinade), close the cover of barbecue and cook for about 7 minutes (baste the chicken breasts with the marinade a few times). Flip the chicken breasts and keep cooking for about 5 minutes or until the chicken is golden and not pink inside. Serve with yogurt and garlic sauce.
  • Yogurt and Garlic Sauce : In a bowl, mix yogurt with sour cream, parsley, garlic. Add salt and pepper. Cover and put in fridge for at least 4 hours.

Nutrition Facts : Calories 370.1, Fat 22.3, SaturatedFat 5.7, Cholesterol 106.2, Sodium 514.2, Carbohydrate 6.1, Fiber 0.6, Sugar 3.9, Protein 32.9

LEMON-ROSEMARY MARINADE



Lemon-Rosemary Marinade image

This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's especially effective with rich lamb. Truly versatile, this classic marinade adds a finishing touch when simmered into a sauce and then brushed on the meat before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes enough for 2 pounds lamb

Number Of Ingredients 6

6 garlic cloves, minced
2 shallots, thinly sliced
1/4 cup chopped fresh rosemary, plus 4 sprigs
1/4 cup chopped fresh oregano, plus 4 sprigs
1 1/2 cups extra-virgin olive oil
1/2 cup fresh lemon juice

Steps:

  • Whisk together garlic, shallots, rosemary, oregano, oil, and lemon juice in a medium nonreactive bowl. Use marinade immediately.
  • If desired, turn marinade into a finishing sauce: After removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.

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