source: Clay T. Martin
This mixture gives chicken skin a wonderful brown color when grilled and imparts a Greek-esk lemon - oregano - garlic flavor. You can also use it as a marinade.
In a blender add wine, herbs, salt and egg. Roll your lemon on a cutting board, then zest the skin into the blender. Juice the lemon into a measuring cup and then add bottled lemon juice to make the total amount 1/2 cup. Add the juice to the blender.
Remove the paper and trim the hard end from the garlic. Cut into smaller pieces to help with the blending. Add to the blender.
With the lid on start your blender and blend until the solids are broken up. Then slowly add the oil to make an emulsion. When the oil is in, you are done.
If you are not going to use immediately, keep in the fridge.
If you can, use fresh oregano, and use more than called for, like 7-8 tablespoons. If you can use fresh parsley, cut the amount back to 2 tablespoons.
I don't use extra virgin olive oil here, the cooking process would loose most of the qualities of XVOO. I keep both types of olive oil around, why use the expensive version when a lot of heat will be applied, the fine flavors just evaporate.
When this is used to bast chicken when grilling, the browning of the skin is greatly enhanced by the egg proteins. This means you can create all sorts of variations such as exchanging beer for wine, vinegar for lemon juice and using different herbs. The critical players for the baste are the egg, acid, and salt. The oil just creates an emulsion to keep the ingredients from separating.
As a marinade, the oil helps transfer the flavors.