Sauces & dressings · Marinades & rubs

Garlic herb marinade

Name: Garlic herb marinade
Prep time: 5 min
Total time: 5 min
Yield: 8 servings
Ingredients: 1/2 cup olive oil; juice of 1 1/2 lemon; 1 tbsp Dijon mustard; 5 cloves garlic, crushed; a handful fresh parsley, chopped; 1 1/2 tsp dried oregano; 3/4 tsp salt; 1 tsp black pepper

One jar that covers chicken, pork, lamb and halloumi: oil, acid, garlic and oregano in the proportions that actually work. Note the score is for the marinade in the jar — most of it never reaches the plate.

Time: 5 min (5 prep + 0 cook)
Servings: 8
Per serving: 144 kcal
Protein: 0 g

Ingredients

1/2 cup olive oil120 g
juice of 1 1/2 lemon60 g
1 tbsp Dijon mustard20 g
5 cloves garlic, crushed15 g
a handful fresh parsley, chopped10 g
1 1/2 tsp dried oregano3 g
3/4 tsp salt4 g
1 tsp black pepper2 g

Every ingredient links to its food page — same data, same score, same formula.

Steps

Whisk everything except the oil together first — the mustard is the emulsifier, and it needs the acid to work with.
Add the oil in a slow stream, whisking, until the mixture thickens slightly and stops separating on the spoon.
Use about a third of it per 500 g of meat. Marinate poultry and pork 2–12 hours, lamb up to 24, halloumi and vegetables 30 minutes.
Keep the rest in a jar in the fridge for a week. Never reuse marinade that has touched raw meat.

Does the score mean I am eating this much fat?

No. This is scored as a jar of marinade, per 100 g of the mixture. Most of it stays in the bag or bowl and goes down the sink — what clings to the meat is a fraction of it. We score what a recipe is, and we would rather say so than quietly flatter the number.

Why this score

engineered against fullness

Dense calories with little protein, volume or fiber to fill you up.

Three routes to fullness — one is enough

1% of kcal

37% water

4 g/Mcal

What pulls it down

17%

How scores work

Computed on the finished dish, not an average of the parts: 1149 kcal goes into the pot, 234 g of ingredients comes out as ~230 g of food → 500 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.

Per

Calories: 500
Protein: (1%); 1 g
Fat: (94%); 53 g
Carbohydrates: (5%); 6 g
of which sugar: 1 g
Fiber: 2 g
Sodium: 775 mg

Percentages are the share of calories from each macronutrient.

Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.

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Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.