Olive-Lime-Balsamic Marinade

Name: Olive-Lime-Balsamic Marinade
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: Mediterranean
Ingredients: about 6 Tbsp (100 ml) Olive Oil; 1 garlic clove finely chopped Garlic; juice of 2 limes (or lemons) (60 ml) Lime Juice; 1 Tbsp chopped parsley (15 ml) Parsley; 1 Tbsp chopped basil (15 ml) Basil; about 3 Tbsp (50 ml) White Balsamic; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper; pinch sugar (1 g) Sugar; about 3 Tbsp (50 ml) Beef Stock; about 3 Tbsp (50 ml) White Wine

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

MARINADE · SEAFOOD OR ASPARAGUS

In the published recipe, this is the marinade for asparagus & seafood.

Johanna Maier's olive-lime marinade for seafood.

On the jar

OLIVELIMEBAL

Method: shake
Yield: about 1¼ cups
Ingredients: 11
Jar batch: 0.8× recipe

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Ratio

OLIVE OIL 100 mlLIME JUICE 60 mlW.BALSAMIC 50 mlBEEF STOCK 50 mlWHITE WINE 50 ml

Ingredients

Olive Oilabout 6 Tbsp (100 ml)
Garlic1 garlic clove finely chopped
Lime Juicejuice of 2 limes (or lemons) (60 ml)
Parsley1 Tbsp chopped parsley (15 ml)
Basil1 Tbsp chopped basil (15 ml)
White Balsamicabout 3 Tbsp (50 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)
Sugarpinch sugar (1 g)
Beef Stockabout 3 Tbsp (50 ml)
White Wineabout 3 Tbsp (50 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LIME JUICE, W.BALSAMIC, BEEF STOCK, WHITE WINE.
Season to finish: GARLIC (¾ clove), PARSLEY (about 1½ Tbsp), BASIL (about 1 Tbsp), SALT (to taste), PEPPER (to taste), SUGAR (a pinch).
Cap the jar and shake until emulsified.

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One recipe. Two nights of dinner.

You found this recipe once. On a PantryFlex jar it's printed in glass. The same pour marinates tonight's protein and doubles as a finishing sauce tomorrow, no extra measuring.

4 kitchens · 7 stars · 1 national award

Olive-Lime-Balsamic Marinade★ STARRED KITCHENOn the jar: OLIVELIMEBAL
Adobo Honey-Chardonnay★ STARRED KITCHENOn the jar: ADOBO
Soy Sesame Honey Marinade★★★ KITCHENOn the jar: SOY-SESAME-H
Ganjang Tteokbokki Sauce★ STARRED KITCHENOn the jar: GANJANG

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Provenance

Johanna Maier. Austrian / Alpine. Cited awards include: Michelin 2* (Hubertus, historical); Relais & Châteaux Grand Chef.

Originally published as Olive–Lime–Balsamic Marinade.

Adapted from a Johanna Maier recipe (Johanna Maier / Gourmetpedia Relais).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.8× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Johanna Maier / Gourmetpedia Relais (published as “Olive–Lime–Balsamic Marinade”). 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.

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