Anti Inflammatory Balsamic-Rosemary Turmeric Garlic Marinade
This marinade is a powerhouse of bold, layered flavor — tangy balsamic, woodsy rosemary, and a golden hit of turmeric that makes everything it touches look and taste incredible. Extra virgin olive oil forms the base, and when whisked together with Dijon mustard and a touch of raw honey, the whole thing emulsifies into a glossy, restaurant-worthy coating in under a minute. Turmeric and freshly ground black pepper are a classic pairing for a reason, and together with garlic and rosemary they give this marinade serious depth without relying on anything processed or hard to find. It works beautifully on chicken, fish, or vegetables, making it one of those genuinely versatile recipes you'll come back to all week. The whole batch comes together in a single bowl with no cooking required, and it keeps in the fridge for up to five days — so you can prep it Sunday and have flavor-forward meals ready to go through the week. Optional red pepper flakes add a gentle kick if you want a little heat rounding out the sweet and savory notes. Four servings have never been this easy to elevate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- ¼ cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 3 cloves garlic, finely minced or pressed
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp ground turmeric
- 1 tsp dijon mustard
- 1 tsp raw honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp black pepper, freshly ground
- ½ tsp fine sea salt
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Combine the olive oil, balsamic vinegar, garlic, rosemary, turmeric, Dijon mustard, honey, black pepper, and salt in a small bowl. Add the red pepper flakes, if using.
- 2
Whisk vigorously until the oil and vinegar are fully emulsified and the mixture looks uniform, about 30 seconds.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!