1 cup olive oil
1/2 cup red wine vinegar
3 tbsp mustard (spicy brown or Dijon)
3 cloves peeled garlic, roughly chopped
3 – 4 sprigs fresh rosemary, chopped roughly
1 tsp salt
many grinds of fresh pepper
Put all of these ingredients in a deep bowl or measuring cup (large enough to use with an immersion blender*). Blend them until the marinade is thickened and all the rosemary is well chopped.
How to use this marinade: I brush it on everything I grill. It is my standby favorite. It is thick enough that it sticks to my vegetables and I love the rosemary and mustard combination. One of my very favorite ways to use it is to roast the following vegetables:
Then chop all the roasted vegetables, combine with fettuccine pasta, and add some marinade to the pasta for sauce. Serve with Parmesan.
This would also be great on tofu.
Recipe Note: I have never used a marinade on meat (because I have never been a meat eater) so I can’t say if the proportions of vinegar and salt are enough to partially cook meat before being grilled as marinades are often used for. I do know that this is a very flavorful way to dress anything you want to grill or broil. I don’t use it as a salad dressing because I don’t like rosemary for my salad as I think it’s too strong.
*If you don’t have an immersion blender, use a regular blender. Or a food processor. And then let me convince you that an immersion blender is so much better than a regular one.