All good marinade consists of 3 ingredients: acid or enzymes, fats, and seasonings to create flavorful liquid. Always refrigerate while marinating.
1 Part Acid 3 Parts Oil Seasonings
Rum Extra Virgin Olive Oil Fresh & Dried Herbs
Citrus Juices Basil Oil Spices
Fruit Nectar Sesame Oil Onion & Shallots
Wine or Beer Mayonnaise Green Onions
Vinegars Buttermilk Garlic Minced
Buttermilk Almond Oil Fresh Grated Ginger
Grapeseed Oil Nutmeg (Dash)
Suggested Enzymes Coconut Oil Ethnic Spice Blends
Greek Yogurt Pure Maple Syrup
Cream Hot Pepper Flakes
Pineapple Juice Siracha for Heat
(1 hour is good, more is better) Recommendations for Various Proteins
Shellfish 15 min
Seafood 20-30 Min
Veggies 30-40 Min
Chicken & Pork 3-12 Hours
Beef and Lamb 3-24 Hours
- Use a blender or food processor to blend it
- Remember Vinegar and Citrus is strong and faster than Buttermilk or Mayonnaise
- Salt Dries Food don’t add to marinade, layer salt on the grill if needed
- Let marinade drip back and reserve if needed
- Marinade in zip bags and shake to cover several times while in the frige to make sure everything is coated.
Dos and Do NOTES:
- Remember Aluminum React to Acids. Do not use to marinade; will affect the flavor.
- If you are using marinade in sauce bring to a rolling boil for at least 5 minutes to kill bacteria.
NOTES: As you see, marinades typically feature an oil and an acid, but put your signature on them. Add your own creativity with fresh or dried herbs, spices, shallots, garlic, ginger, citrus zest; prepared condiments like mustard, ketchup, or plum sauce. For your oil base, use your favorites. You can also use coconut milk.