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Lemon-Herb Marinade

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By Betty Crocker Kitchens
Updated Dec 3, 2010
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Enjoy the citrus flavor of lemon in this herb marinade that can be prepared on a stovetop – perfect for coating meat and poultry.

Lemon-Herb Marinade

  • Prep Time 10 min
  • Total 4 hr 10 min
  • Servings 11
  • Ingredients 8
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Ingredients

  • 1/3 cup vegetable oil
  • 2/3 teaspoon grated lemon peel
  • 2 tablespoons lemon juice
  • 1 tablespoon dry vermouth, dry white wine or beef broth
  • 1 teaspoon chopped fresh or 1/4 teaspoon crumbled dried sage leaves
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper

Instructions

  • Step 
    1
    In shallow glass or plastic dish or resealable plastic food-storage bag, mix all ingredients.
  • Step 
    2
    Add up to 2 pounds boneless beef, pork, chicken or turkey, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 4 hours but no longer than 24 hours.
  • Step 
    3
    Remove meat from marinade; reserve marinade. Cook meat as desired, brushing occasionally with marinade.
  • Step 
    4
    Remaining marinade must be boiled to be served as a sauce (if not boiled, discard marinade). In 1-quart saucepan, heat marinade to boiling, stirring constantly; boil and stir 1 minute.

Nutrition

60 Calories
7g Total Fat
0g Protein
0g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Tablespoon
Calories
60
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
110mg
4%
Potassium
0mg
0%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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