Lemon Balm Marinade And Salad Dressing Food

LEMON BALM DRESSING

Steps:

• Add ingredients to a blender, and blend away.
• Refrigerate.

LEMON DRESSING

Steps:

• In a glass jar, combine olive oil, vinegar, mustard, garlic, sugar, and lemon rind; shake well. Refrigerate until ready to serve.

PAULA DEEN'S LEMON SALAD DRESSING

Steps:

• In a glass jar with a tight lid, combine lemon juice, oil, sugar, garlic, and Dijon mustard.
• Season with salt and pepper.
• Shake well and drizzle dressing over the salad just before serving.

THE BEST LEMON VINAIGRETTE

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

LEMON BALM VINAIGRETTE

Steps:

• Mix all ingredients except for oil in a non-reactive bowl.
• Slowly whisk in the oil.
• Best prepared 1 hour in advance.
• Yield a little over 1 cup.

ROASTED LEMON BALM CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Set aside 1/3 of the whole lemon balm leaves and 1/3 of the whole sage leaves. Chop the remaining lemon balm and sage. Place the chopped herbs into a mixing bowl with the butter. Season to taste with salt and pepper, and stir until evenly mixed. Loosen the skin of the chicken, and rub the butter mixture underneath the skin, over the breast and legs. Rub the skin of the chicken with garlic powder, salt, and pepper. Place the reserved herbs into the cavity of the chicken, and place breast-side-down onto a roasting pan.
• Roast in the preheated oven 30 minutes, then turn chicken breast-side-up, and continue baking until no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

LEMON-BALSAMIC VINAIGRETTE

Steps:

• Combine lemon juice, vinegar, salt, pepper, and garlic in a medium bowl. Whisking constantly, add the oil in a thin stream.
• Serve or store refrigerated for up to 1 week.

LEMON BALM MARINADE AND SALAD DRESSING

Steps:

• Put all the ingredients (except the olive oil) in the blender. With the machine turned on, slowly pour the olive oil into the blender until desired consistency. Taste and adjust seasonings as necessary. Best when made at least 1 hour before serving, as flavors need time to meld.