How to Make a Basic Marinade

This easy marinade will add great flavor to chicken, fish and shrimp and will extend their refrigerator life. It takes about 10 minutes to mix together, and you can use many different combinations of fresh herbs. This makes enough to marinate 1 to 2 pounds of food.

Difficulty:

Easy

Instructions

Things You'll Need

• 6-8 cloves garlic
• 1/2 c. chopped fresh herbs (see Tips)
• 1 c. olive oil
• 1 tbsp. freshly cracked black pepper
• 1 tsp. red pepper flakes
• Groceries
• Chef's Knives
• Cutting Boards
• Mixing Bowls
• Serving Platters
• Mixing bowls

1. Mince the garlic and place it in a mixing bowl.

2. Rinse the herbs in cold water and dry them carefully with clean paper towels.

3. Chop the herbs into small pieces and place them in the bowl with the remaining ingredients. If using rosemary, remove the leaves and discard the woody stems before chopping.

4. Combine all ingredients and mix well.

5. Carefully place the food to be marinated in a sealable plastic bag or a clean container.

6. Pour the marinade over the food and mix everything together well.

7. Marinate food in the refrigerator for several hours or up to two days. Because this marinade contains no salt or acid, food can be left in it for longer periods of time.

8. Use the marinade on fish, shellfish (such as shrimp) and poultry, especially white meat from chicken and turkey. (To marinate beef or other meat, see the Related eHows.)

9. Take food out of marinade and cook it on the outdoor grill for best flavor. You can also roast or sauté marinated foods.

10. Make this marinade in advance for more convenience. Store it in a covered container in the refrigerator for several weeks.

Tips & Warnings

• Parsley, thyme, oregano and marjoram are good in this marinade, in virtually any combination.

• Cilantro and basil lose their flavor quickly and are best avoided for marinades. Use them fresh, instead, on the finished product.

• Rosemary and sage are very bold and make a good combination for a western flavor. Tarragon is a distinctive herb that works well in this marinade, but because it has such a strong flavor, use it on its own.

• Try marinating foods in large, sealable plastic bags. They're easy to use, they allow all surfaces to be coated with the marinade, and they can be easily discarded after use.

• Once raw food has been stored in this marinade, discard it immediately after use and do not use it again.