Parsley-Shallot Marinating Sauce
Typically, a marinade’s work is done once the cooking begins: The seasoned mixture infuses raw food with flavor and is then discarded. But we wanted our marinades to work harder. Since we were already spending time making a marinade, why not create a recipe that could pull double duty as a finishing sauce? By reserving some of the marinade before adding the meat, we could effortlessly reinforce and brighten the marinade’s flavors at serving time. For these multi-use sauces, balance was paramount to success: Too much acid and the meat would turn mushy during marinating; not enough and the sauce would taste dull at serving time. We usually use a hefty amount of salt in marinades since it seasons meat throughout and helps keep it moist during cooking, but we found we needed to rein in the salt quantity or the sauce would be too salty to serve. Oil was another important component, since many aromatics contain oil-soluble flavor compounds—that is, they release their full range of flavors only when mixed with oil.
Makes about 1 cup
This versatile sauce pairs well with any protein and also tastes good with a range of vegetables such as cauliflower, carrots, and mushrooms. This sauce makes enough for about 4 servings of protein; toss the protein with about half of the sauce and refrigerate for 30 minutes to 1 hour before cooking; reserve the other half of the sauce for serving time.
1½ cups minced fresh parsley
¾ cups extra-virgin olive oil
1 small shallot, minced
2 teaspoons grated lemon zest plus 3 tablespoons juice
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon sugar
Combine all ingredients in bowl. (Sauce can be refrigerated for up to 2 days. Bring to room temperature and whisk to recombine before using.)