74 sauce meat marinade Recipes

  • Best Ever Meat Marinade (Steak, Lamb or Pork)
    wine vinegar, ketchup, cooking oil, soy sauce and
    5 More
    wine vinegar, ketchup, cooking oil, soy sauce, worcestershire sauce, salt, pepper, garlic salt, dry mustard
    3 min, 9 ingredients
  • Marinade for Meats
    olive oil, honey, vinegar (i use white ), soy sauce and
    5 More
    olive oil, honey, vinegar (i use white ), soy sauce, garlic (i use about 3 tbsp), montreal brand steak seasoning, onion, diced, a- 1 steak sauce, ketchup
    10 min, 9 ingredients
  • Marinade for Grilled Meats and or Veggies
    brown sugar, sesame oil, soy sauce, rice wine vinegar and
    4 More
    brown sugar, sesame oil, soy sauce, rice wine vinegar, garlic cloves, crushed and minced finely, fresh ginger, grated, black pepper, chili pepper flakes
    2 hour 5 min, 8 ingredients
  • Reductions - Proving That Less Is More
    any liquid can be reduced just by heating it - but why wo... and
    37 More
    any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.
    38 ingredients
  • Citrus Sauce - for Vegetables or As a  Meat Marinade Citrus Sauce - for Vegetables or As a Meat Marinade
    fresh orange juice or 2 1/2 cups tangerine juice and
    5 More
    fresh orange juice or 2 1/2 cups tangerine juice, fresh lemon juice, fresh lime juice, reduced sodium soy sauce, sesame oil, diced peeled fresh gingerroot
    15 min, 6 ingredients
  • Best Any Meat Marinade Best Any Meat Marinade
    water, chopped onions (or to taste), red wine vinegar and
    7 More
    water, chopped onions (or to taste), red wine vinegar, olive oil, soy sauce, beef bouillon, garlic cloves, minced (or more !), paprika, pepper, steaks, cut of your choice
    25 min, 10 ingredients
  • Steak and Ale Meat Marinade Steak and Ale Meat Marinade
    pineapple juice, soy sauce, dry white wine and
    3 More
    pineapple juice, soy sauce, dry white wine, red wine vinegar, sugar, garlic, minced fine
    6 ingredients
  • C T's Swissy Steaks for Crockette C T's Swissy Steaks for Crockette
    steaks, small enough to fit inside crockette, tomato sauce and
    3 More
    steaks, small enough to fit inside crockette, tomato sauce, meat marinade (spice mix), chopped onion (i use frozen ), chopped green pepper (i use frozen )
    5 hour 5 min, 5 ingredients
  • Savoury Chinese Turkey Meat Marinade Savoury Chinese Turkey Meat Marinade
    soy sauce, water, oil, garlic, crushed (powder works too) and
    6 More
    soy sauce, water, oil, garlic, crushed (powder works too), black pepper, salt, sugar, cinnamon, ground ginger or 1 tsp anise
    24 hour 15 min, 10 ingredients
  • Goes Good On Everything Meat Marinade Goes Good On Everything Meat Marinade
    ketchup, water, apple cider vinegar, dry onion soup mix and
    5 More
    ketchup, water, apple cider vinegar, dry onion soup mix, worcestershire sauce, mustard, honey, chili powder, cayenne
    20 min, 9 ingredients
  • Charmaine's Secret Tofu Marinade Charmaine's Secret Tofu Marinade
    steers marinade (if you don tsp have steers in your count... and
    6 More
    steers marinade (if you don tsp have steers in your country, use any other bbq marinade for meat), worcestershire sauce, soy sauce, drops tabasco sauce, spanish smoked paprika (just a very light sprinkle, the 1 from woolworths is especially potent!), olive oil, firm tofu, drained
    35 min, 7 ingredients
  • Meat on a Stick (Flank Steak) Meat on a Stick (Flank Steak)
    flank steak and
    1 More
    flank steak, mr. yoshida s original gourmet sweet & savory marinade, yoshida gourmet sauce
    1 hour 15 min, 3 ingredients
  • Marinade for all meats Marinade for all meats
    soy sauce, teriyaki sauce, worcestershire sauce, vinegar and
    2 More
    soy sauce, teriyaki sauce, worcestershire sauce, vinegar, garlic , any will do i prefer fresh but powder and salt works the same, salt and pepper
    13 hour 30 min, 6 ingredients
  • Marinade for Most Meats Marinade for Most Meats
    light olive oil, ketchup, low sodium soy sauce and
    3 More
    light olive oil, ketchup, low sodium soy sauce, worcestershire sauce, chopped garlic, fresh coarse ground black pepper
    10 min, 6 ingredients
  • Marinade for any meat Marinade for any meat
    lime juice, fish sauce, shallots, finely chopped and
    4 More
    lime juice, fish sauce, shallots, finely chopped, jalapeno peppers, thinly sliced, garlic , finely choped, brown sugar, lemon grass, finely chopped
    7 ingredients
  • Marinade for Meat, Poultry or Fish Marinade for Meat, Poultry or Fish
    vegetable oil (i use crisco ), soy sauce and
    3 More
    vegetable oil (i use crisco ), soy sauce, garlic clove, crushed, brown sugar (i used sugar twin to keep the calories down), fresh ginger, minced (fresh is better though) or 1/4 tsp dried ginger (fresh is better though)
    2 hour 5 min, 5 ingredients
  • Witches Brew Marinade Witches Brew Marinade
    vinegar, brown sugar, lemon juice, ketchup and
    8 More
    vinegar, brown sugar, lemon juice, ketchup, french dressing, worcestershire sauce, mustard, cooking oil, soy sauce, garlic salt, onion salt, meat tenderizer (about 1/2 tsp per 1 lb meat)
    5 min, 12 ingredients
  • Korean Marinade For Meat (For up to 5 pds. of meat) Korean Marinade For Meat (For up to 5 pds. of meat)
    soy sauce, water, honey, chopped green onion and
    4 More
    soy sauce, water, honey, chopped green onion, sesame oil (or any other oil), black pepper, accent seasoning or 1/2 tbsp msg (optional, but better with), garlic powder (or less to taste)
    25 min, 8 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top