Grilling season is upon us!
Below is the marinade we quadrupled on cooking day. After quadrupling, I added everything together and poured it into containers. The next time I double, triple or quadruple this recipe, I will add the oil separately to each container – so that each portion receives the correct amount.
1/4 c soy sauce, preferably naturally fermented. San-J
is a good brand, found at Whole Foods.
1/4 c olive oil
1/4 c fresh lemon juice
1/8 c raw apple cider vinegar (or whatever vinegar you like)
3-4 cloves of garlic, minced
1 T basil (more if using fresh)
2 T parsley
1/2 t white pepper
The portions of marinade were frozen without meat. We have read differing opinions on whether or not to freeze meat and marinade together.