No-Stick Marinade for Seafood

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, one tablespoon at a time. If the marinade becomes too thick, add 1-2 tablespoons of warm water. Once all of the oil has been incorporated, add seasoned salt, onion powder, paprika, cayenne, garlic powder, white pepper, black pepper, dry mustard, oregano, and thyme until incorporated.

Store covered in the refrigerator until needed.

Yield: 2 1/2 cups

4 Egg Yolks

1 Tbl Dijon Mustard

1/4 cup Balsamic Vinegar

1 cup Canola Oil

1 cup Light Olive Oil

Warm water as needed

2 Tbl Lawry’s Season Salt

1 Tbl Onion Powder

1 Tbl Paprika

1/2 tsp cayenne Pepper

2 tsp Garlic Powder

1 tsp White Pepper

1 tsp Black Pepper, freshly ground

1 tsp Dry Mustard

1 tsp Dry Oregano

1 tsp Dried Thyme Leaves