Rosemary Marinade
An aromatic rustic marinade blending RC Roasted Garlic Base and olive oil with fresh chopped rosemary, crumbled bay leaves, and finely diced onions, carrots, and celery.
Yield / Servings
For 3-5 lbs. Protein
Category
Marinades & Rubs
Ingredients
8 Components
RC Roasted Garlic Base
1 tsp.
Olive Oil
2 Tbsp.
Fresh Rosemary Chopped
½ bunch
Bay Leaves Crumbled
2 - 3 leaves
Yellow Onions Small diced
1 lb.
Carrots Small diced
½ lb.
Celery Small diced
½ lb.
Salt and Black Pepper
To taste
Preparation Steps
1
Dissolve Garlic Base in Oil
In a small mixing bowl, combine 1 tsp. RC Roasted Garlic Base and 2 Tbsp. olive oil. Stir thoroughly to dissolve the savory garlic base into the oil emulsion.
2
Combine Herbs, Mirepoix & Season
Mix the oil mixture with the remaining ingredients: 2-3 crumbled bay leaves, ½ lb. diced celery, ½ lb. diced carrots, 1 lb. diced onions, and ½ bunch chopped fresh rosemary. Season with salt and ground black pepper to taste and toss until all vegetables and herbs are uniformly coated.
3
Marinate Proteins
Coat 3 to 5 pounds of chicken breasts or thighs, leg of lamb, pork chops, or beef roasts with the marinade. Cover and refrigerate for at least 2 to 6 hours before roasting or grilling.
Chef Notes & Roasting Advantages
Garlic Depth: Utilizing RC Roasted Garlic Base eliminates raw garlic bite while providing sweet, roasted garlic notes that penetrate deep into tough meat fibers.
Roasting Tip: Leave the mirepoix vegetable pieces clinging to lamb roasts or whole chickens during oven roasting to caramelize in the pan dripping juices for extraordinary gravy.