No-Stick Grilling Marinade for Beef

Condiments and Sauces

Recipe courtesy of New South Grilling by Robert St. John

Makes 2 1/2 cups

  • 4 egg yolks
  • 1 tablespoon Dijon mustard
  • ¼ cup balsamic vinegar
  • 1 cup canola oil
  • 1 cup light olive oil
  • warm water as needed
  • 2 tablespoons Lawry’s Seasoned Salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons lemon pepper seasoning
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder

No-Stick Grilling Marinade for Beef

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Brush this no-stick grilling marinade on burgers or steaks 30 to 45 minutes before grilling. A tarragon-flavored vinegar is a great substitute for the balsamic.

Place the egg yolks, Dijon mustard, and vinegar in a food processor. Blend on medium speed for 1-2 minutes.
Slowly drizzle oils into the mixture, 1 tablespoon at a time. If the marinade becomes too thick, add 1 to 2 tablespoons of warm water. Once all of the oil has been incorporated, add seasoned salt, pepper, lemon pepper, garlic powder, and onion powder until incorporated. Store covered in the refrigerator until needed.

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