photo: iStock/119159766

Marinating meat, seafood, vegetables or tofu prior to cooking not only seasons it but also helps tenderize and maintain moisture.  Measure a few ingredients into a bowl, whisk together and, presto, you’re ready to go!  And, depending on what food you wish to marinate, the process can take as little as 15 – 30 minutes.

BASIC BALSAMIC MARINADE
Use with fish, seafood, poultry, pork, beef, vegetables or extra firm tofu.

Ingredients:
¼ cup olive oil
¼ cup avocado oil
¼ cup traditional aged or fig balsamic vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced or pressed
1 teaspoon dried parsley (or 1 tablespoon fresh, finely chopped)
¼ teaspoon salt
1/8 teaspoon ground black pepper

ALL-PURPOSE MARINADE
Use with poultry, pork, fish, seafood, vegetables or extra firm tofu

Ingredients:
1/3 cup olive or avocado oil
¼ cup apple cider or dry, fruity white wine
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon coconut aminos
2 teaspoons dried herb blend (such as Penzy’s Bouquet Garni or similar)
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon minced ginger
½ teaspoon Kosher salt
¼ teaspoon ground black pepper

RED WINE-BALSAMIC MARINADE
Use with beef, lamb or vegetables

Ingredients:
1 cup dry red wine
¼ cup traditional aged balsamic vinegar
¼ cup olive or avocado oil
¼ onion, minced
2 cloves minced fresh garlic
1 tablespoon honey
2 teaspoons minced fresh ginger
1 teaspoon dried basil leaves
½ teaspoon dried parsley
½ teaspoon dried cilantro
½ teaspoon Kosher salt
1/8 teaspoon ground black pepper

INDIAN-INSPIRED YOGURT MARINADE
Use with lamb, beef, pork, poultry or extra firm tofu

Ingredients:
1/2 cup plain yogurt
1 tablespoon lemon juice
2 tsp ground turmeric
1 tsp ground cardamom
1 tsp fresh grated ginger
1 tsp paprika
2 cloves garlic, minced
½ tsp salt
½ tsp pepper

DIRECTIONS:

1. Choose a marinade.

2. In small mixing bowl, whisk together all ingredients until well mixed and emulsified.  Place food to be marinated into large zip-lock bag or non-reactive dish.  Pour enough marinade to coat food, distributing well.  Seal bag tightly or cover non-reactive dish and refrigerate for:

• 15 – 30 minutes for fish and seafood
• 30 minutes for vegetables and tofu
• 30 minutes – 2 hours for chicken
• 1 – 12 hours for pork
• 4 – 24 hours for beef and lamb

3. When ready to cook, remove food from marinade and discard any used marinade.  Cook as desired – grill, bake, roast, sauté or pan-fry.  UNUSED marinade may be refrigerated for up to 2 weeks.

© 2019 Love + Craft Kitchen, LLC, All Rights Reserved

Summary

Recipe Name

4 Basic Marinades

Author Name

Love + Craft Kitchen

Published On

2019-07-09