This marinade, provided by Paula Levine Weinstein and Julie Komerofsky Remer, is great for chicken, beef and fish. For a healthier marinade, the oil can be omitted.
Ingredients:
- 1 1/2 cup vegetable oil
- 1 cup soy sauce
- 2 Tbsp. dry mustard
- 1 1/2 tsp. parsley flakes
- 1 tsp. pepper
- 1/2 cup wine vinegar
- 1 clove garlic, crushed
- 1/3 cup lemon juice
Preparation:
1. Blend all ingredients in a blender for 30-40 seconds.
2. Store, tightly covered, in the refrigerator until ready to use.
NOTE:
This recipe makes 3 1/2 cups of marinade.
VARIATION:
If using to marinate fish, you can replace 1 cup of soy sauce with 3/4 cup of soy sauce and 1/4 cup Worcestershire sauce. Since Worcestershire sauce contains fish products and since some kosher observant do not eat meat and fish together, this Worcestershire variation is meant for use on kosher fish (not poultry or meat).
SOURCE: Dinner Du Jour and More!, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.
2. Store, tightly covered, in the refrigerator until ready to use.
NOTE:
This recipe makes 3 1/2 cups of marinade.
VARIATION:
If using to marinate fish, you can replace 1 cup of soy sauce with 3/4 cup of soy sauce and 1/4 cup Worcestershire sauce. Since Worcestershire sauce contains fish products and since some kosher observant do not eat meat and fish together, this Worcestershire variation is meant for use on kosher fish (not poultry or meat).
SOURCE: Dinner Du Jour and More!, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.
