Balsamic Rosemary Marinade
In short: A sharp, aromatic marinade of balsamic vinegar, olive oil, garlic, rosemary and mustard for steak, lamb, chicken, mushrooms and vegetables. It takes about 10 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 0 min
- Resting
- 1 h
- Total
- 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 205 kcal
Balsamic vinegar has a sweetness that browns beautifully on a hot grill or pan, which is why it works so well in marinades. Combined with olive oil, garlic, rosemary and mustard, it suits steak, lamb chops, chicken thighs, portobello mushrooms, zucchini and eggplant. Keep the marinating time moderate, because the acid can make meat mushy. From 30 minutes to 4 hours is enough for most foods.
Instructions
- Whisk the balsamic vinegar, mustard, maple syrup, garlic, salt and pepper in a bowl until the salt dissolves.
- Slowly whisk in the olive oil until the marinade is thick and glossy. Stir in the rosemary and thyme.
- Put the food in a shallow dish or resealable bag and pour the marinade over it. Turn to coat.
- Refrigerate: 30 minutes to 1 hour for vegetables and mushrooms, and 1 to 4 hours for steak, lamb and chicken.
- Take the food out of the fridge 20 minutes before cooking. Let the excess marinade drip off, because the sugars in it burn easily.
- Cook on a hot grill, griddle or skillet. For a sauce, boil marinade that touched raw meat for 3 minutes before spooning it over the cooked food.
Tips
- For a sticky glaze, simmer 60 ml (1/4 cup) of unused marinade in a small pan until reduced by half and brush it on at the end of cooking.
- Swap the rosemary for oregano or sage, or add an extra spoonful of maple syrup for a sweeter finish.
Questions and answers
How long should I marinate steak in balsamic marinade?
From 1 to 4 hours in the fridge. Longer than that and the acid starts to break down the surface of the meat, leaving it soft and mealy.
Can I use balsamic marinade as a salad dressing?
You can use a fresh, unused portion as a vinaigrette, but never marinade that has touched raw meat. Add a little more oil if you want to dress leaves.
Can I marinate vegetables overnight?
Not really. Firm vegetables such as mushrooms, zucchini and eggplant are best after 30 minutes to 1 hour. Overnight they turn soft, so keep it under 4 hours.
How long does it take to make Balsamic Rosemary Marinade?
About 10 min in total: 10 min of preparation and 0 min of cooking.
How many calories are in Balsamic Rosemary Marinade?
About 205 kcal per serving, with 0 g of protein, 8 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 205 kcal |
|---|---|
| Protein | 0 g |
| Carbohydrates | 8 g |
| Fat | 19 g |
| Fiber | 0 g |
| Sugar | 7 g |
| Sodium | 525 mg |
Estimated values, calculated from the ingredients.
