PANTRYFLEX

blend · marinade

NATIONAL AWARD WINNERPrep 10 min

Lemon-Pepper Marinade

Independent adaptation of a publicly published Bryant Terry recipe. Not affiliated with, sponsored by, or endorsed by Bryant Terry.

MARINADE · ASPARAGUS & VEGETABLES

In the published recipe, this is the marinade for Vegetable Kingdom asparagus.

Terry's tofu-based lemon-pepper marinade for asparagus.

On the jar

LEMON-PEPPER

Method
blend
Yield
about 1¾ cups
Ingredients
8

Blender sauce. Cook from the recipe

Ratio

Ratio by volume: Tofu 240 ml, Lemon Zest 25 ml, Olive Oil 30 ml, Water 30 ml, Rice Vinegar 30 ml, Lemon Juice 60 ml, Salt 5 ml, Pepper 5 ml
Tofu 240 mlLemon Zest 25 mlOlive Oil 30 mlWater 30 mlRice Vinegar 30 mlLemon Juice 60 ml

Ingredients

  • Tofu1 cup silken tofu (240 ml)
  • Lemon Zest1 tbsp + 2 tsp lemon zest (25 ml)
  • Olive Oil2 tbsp olive oil (30 ml)
  • Water2 tbsp water (30 ml)
  • Rice Vinegar2 tbsp rice vinegar (30 ml)
  • Lemon Juice¼ cup lemon juice (60 ml)
  • Salt1 tsp kosher salt (marinade; blanch salt separate) (5 ml)
  • Pepper1 tsp black pepper (5 ml)

Where it sits

One of 92 marinades in the catalog, with 8 ingredients against a median of 6.5.

Its fat to acid ratio is 0.3:1, higher than 12% of the catalog’s marinades (median 1:1), a sharper mix for the category.

The acid here is rice vinegar and lemon juice. In this category chefs also reach for lime juice (14 recipes), white wine vinegar (9), and orange juice (8).

The fat here is olive oil. In this category chefs also reach for sesame oil (11 recipes) and grapeseed oil (4).

Method

  1. This sauce needs a blender. The jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

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Companion jar

Lemon-Pepper Marinade wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Bryant Terry works in Plant-based / African diaspora; credentials include James Beard Leadership Award 2015.

Originally published as Lemon-Pepper Marinade (silken tofu).

Adapted from a Bryant Terry recipe (Bryant Terry / Food52 (Vegetable Kingdom asparagus)).

More from this kitchen

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Bryant Terry / Food52 (Vegetable Kingdom asparagus) (published as “Lemon-Pepper Marinade (silken tofu)”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

Companion jar