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American, Barbecue, Southern
No-Stick Grilling Marinade for Beef Recipe-4166

Photo by: Joseph De Leo
Comments: 0


Brush this no-stick grilling marinade on burgers or steaks 30–45 minutes before grilling. A tarragon-flavored vinegar is a great substitute for the balsamic.

Yield: 2½ cups


  • 4 egg yolks
  • 1 Tbl Dijon mustard
  • ¼ cup balsamic vinegar
  • 1 cup canola oil
  • 1 cup light olive oil
  • Warm water as needed
  • 2 Tbl Lawry’s Seasoned Salt
  • 2 Tbl freshly ground black pepper
  • 2 Tbl lemon pepper seasoning
  • 2 tsp garlic powder
  • 1 tsp onion powder


Place the egg yolks, Dijon mustard, and vinegar in a food processor. Blend on medium speed for 1–2 minutes.

Slowly drizzle oils into the mixture, 1 tablespoon at a time. If the marinade becomes too thick, add 1–2 tablespoons of warm water. Once all of the oil has been incorporated, add seasoned salt, pepper, lemon pepper, garlic powder, and onion powder until incorporated. Store covered in the refrigerator until needed.

© 2007 Robert St. John

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 40 servings.

105kcal (5%)
6mg (1%)
0mg (0%)
7mcg RAE (0%)
21mg (7%)
355mg (15%)
1g (7%)
11g (17%)
0mg (2%)

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