Reverse Marinade Recipe
This easy reverse marinade adds bright, savory flavor to cooked meats and vegetables with fresh herbs, citrus, oil, and vinegar.
Ingredients
- ½ peeled small-diced shallot
- 1 finely minced garlic clove
- 1 teaspoon finely minced fresh rosemary
- 1 teaspoon finely minced fresh thyme
- 1 teaspoon thinly sliced fresh chives
- zest of ½ orange
- 2 tablespoons white wine vinegar
- ¼ to 1/3 cup olive oil
Instructions
- In a large bowl, add all the ingredients except for the oil.
- Next, slowly drizzle in the oil while vigorously whisking to emulsify the marinade.
- Drizzle the marinade over any cooked chicken, fish, pork, steak, or vegetables.
Notes
The beauty of this recipe is its flexibility. You can use dry herbs, different fresh herbs, different citrus zests, another kind of vinegar, or the oil you already have on hand instead of what’s in the recipe card. Feel free to use my Greek Chicken Marinade, my Asian Chicken Marinade, or the flavor variations above for inspiration before putting your own spin on the ingredients.
More add-in ideas: There’s so much room for customization here. You can also add chili flakes, Dijon mustard, soy sauce, chili oil, smoked paprika, mirin, honey, fennel, hot sauce, diced chili peppers, cardamom, cumin, etc.
Pour over hot food: Warm proteins will soak up the oil, vinegar, herbs, and aromatics much more easily than cold proteins. That’s why I like to make this marinade well in advance. This way, it’s ready to use as soon as my steak comes off the stove or when my salmon comes out of the oven.
Rest before serving so the food can absorb the flavors.
Using dry herbs: Any dry herb works well here (including dry herb spice blends), but I recommend using less than what the recipe calls for since their flavor is more concentrated.
Make-Ahead: I like making this 1–2 days ahead to give the flavors time to deepen and to save time while the main dish cooks.
How to Store: Store leftover sauce covered in an airtight container or sealed jar in the fridge for up to 2 weeks. If the oil solidifies in the fridge, leave the marinade on the kitchen counter for about 30 minutes so it can return to liquid.
Nutrition
Calories: 241kcalCarbohydrates: 0.5gProtein: 0.1gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 1mgPotassium: 10mgFiber: 0.1gSugar: 0.1gVitamin A: 18IUVitamin C: 1mgCalcium: 3mgIron: 0.2mg