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 Posted by on April 6, 2012
Apr 062012
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.