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

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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

Ingredients

  • 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

Directions

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%)
15mg
2mg
0g
0g
0g
1g
21mg (7%)
355mg (15%)
1g (7%)
11g (17%)
0mg (2%)
 

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