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2 small lemons, scrubbed, ends trimmed off 5 small cloves garlic, peeled and minced 1 tsp minced fresh thyme or 1/2 tsp dried thyme 1 tsp kosher salt 1/2 tsp minced fresh rosemary or 1/4 tsp dried rosemary 1 Tbsp Dijon mustard 1/4 tsp freshly ground black pepper 1/4 tsp crushed red pepper flakes 1/8 - 1/4 c extra virgin olive oil Slice lemons as thin as possible and remove seeds. Put lemon slices, garlic, thyme, salt and rosemary in a small bowl and muddle well. Stir in mustard, pepper, pepper flakes and olive oil, mix well. Refrigerate for up to a week. Makes a great marinade for chicken, pork and fish, and can be minced fine and mixed with mayonnaise to make Tartar sauce. Yields about 3/4 - 1 cup. Found this recipe in a newspaper. This recipe was added: 3 April 2020 |