Lemon Balm Vinaigrette and Marinade
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Ingredients
  • - Zest of one lemon
  • - ¼ cup freshly squeezed lemon juice
  • - 2 tablespoons white wine vinegar or cider vinegar
  • - 1 tablespoon Dijon mustard
  • - ¼ teaspoon salt
  • - pinch fresshly ground black pepper
  • - 2 tablespoons finely minced fresh lemon balm leaves
  • - 1 teaspoon honey, optional for vinaigrette. Not necessary for marinade
Instructions
  1. Place all ingredients except the lemon balm in a blender bowl or, if using a stick blender, a container tall enough to contain a large part of the handle (to avoid splashes). Blend until smooth and emulsified. Stir in lemon balm. Allow to sit at least 30 minutes or make ahead and refrigerate for several hours to develop the flavors.
Notes
When using as a marinade, add ½ teaspoon more salt to the full recipe, or ¼ teaspoon of salt for a ½ recipe (the extra salt helps the marinade better penetrate into the meat). Marinate chicken breasts or fish for 4 hours. Marinate chicken with bones overnight.

This recipe makes enough to marinate 3 chicken breasts or to marinate 2 small chicken breasts with enough remaining vinaigrette for 2 salads. Consider doubling the recipe if you want to marinate more chicken or use as both vinaigrette and marinade (as in a chicken salad).
Recipe by Holcomb Farm at https://holcombfarm.org/simply-fresh-week-3-lemon-balm/