This sauce is used in Greece to marinate meats before grilling or roasting them. In Greece, roast meat is eaten well cooked. The natives of the country are very apprehensive about pink or red meats, let alone the bleeding ones. This means that sometimes, to make the inside of any piece of meat of a certain thickness, they almost "burn" the outside of it. To prevent it from being dry and burned, the Greeks resort to marinating that conditions the meat in such a way that it requires less time to cook. It also gives it a very particular flavor.
INGREDIENTS :
- 3 tablespoons of butter
- 2 tablespoons oregano, minced
- Half a tablespoon of extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon onion, minced
- 1 teaspoon minced garlic
- 1 teaspoon strong mustard
- 1 tablespoon of chicken broth
- Half a teaspoon of salt
- Pepper to taste
We mix all the ingredients and with the obtained pasta we spread the piece of meat to be roasted. We let it rest in the cool - or in the fridge if it is hot, in the highest part of it - for at least 4 hours. Then we remove the excess (without exaggeration, that is, what we can scrape off the surface with a spoon but without leaving the piece completely clean) and direct to the grill or barbecue.
You will have the most tasteful roasts ever !