Marinades

Marinades

Flavor your stuff. WIP as I add more here … 😊

Chardonnay

  • 0.5 cup Chardonnay
  • 0.25 cup olive oil
  • 1 shallot, minced
  • 2 garlic cloves, finely grated
  • 3 tbsp chopped fresh flat-leaf parsley
  • 2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh thyme
  • 1 tbsp Dijon mustard
  • 2 tsp sugar
  • 1 tsp kosher salt
  • 0.5 tsp freshly ground black pepper

Lemon oregano

  • 0.25 cup light olive oil
  • 2 tbsp lemon juice
  • 2 tablespoons minced garlic
  • 1 tbsp dried oregano
  • 0.5 tsp ground coriander seed
  • Kosher salt and freshly ground black pepper, to taste

If using for meat, do not use for more than 4-ish hours. It’s acidic enough to do weird mushy things to the meat texture.

Sesame sauce

  • 0.25 cup soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoons grated fresh ginger (or 1/2 tsp. ground ginger)
  • 2 tablespoons rice vinegar (or red wine vinegar)
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon vegetable oil
  • 0.5 cup thinly-sliced green onions

Optional garnishes: extra thinly-sliced green onions, extra toasted sesame seeds, coarsely-ground black pepper, sriracha or chili crisp, cornstarch to thicken

Teriyaki

  • 0.25 cup soy sauce
  • 2 tbsp brown sugar
  • 1.5 tsp minced garlic
  • 1 tsp fresh grated ginger

Adobo

  • 1 cup water
  • 1 cup rice vinegar
  • 1 cup soy sauce
  • 3 tbsp minced garlic
  • 1 tbsp whole black peppercorns

If using for meat, do not use for more than 4-ish hours. It’ll do weird mushy things to the meat texture.