Marinade & Sauce Recipes

Posted on Wednesday 30 May 2007 at 10:48 AM in In The Kitchen - Post Comment

Garlic Marinade

1/4 cup vegetable oil
4 cloves garlic, finely chopped
1 TBSP chopped fresh or 1 tsp dried rosemary leaves, crushed
1/2 tsp ground mustard
2 tsp soy sauce
1/4 cup red or white wine vinegar
1/4 cup dry sherry or apple juice

Heat oil in 10-inch skillet over medium-high heat.  Saute garlic in oil until golden.  Stir in rosemary, mustard and soy sauce; remove from heat.  Stir in vinegar and sherry; cool.

Place 1 to 1 1/2 pounds boneless or 3 to 4 pounds of bone-in beef, pork, lamb in shallow glass or plastic dish.  Pour marinade over meat.  Cover and refridgerate up to 24 hours.  Remove meat from marinade.  Grill meat as desired.  About 3/4 cup marinade.


Lemon-Herb Marinade

1/3 cup vegetable oil
1/4 cup lemon juice
1 TBSP chopped fresh or 1 tsp dried basil leaves
2 tsp chopped fresh or 1/2 tsp dried thyme leaves
1/4 tsp salt
1/4 tsp pepper
2 cloves garlic, finely chopped

Mix all ingredients in shallow glass or plasic dish.  Add about 1 pound boneless chicken, about 3 1/2 pounds bone-in chicken or about 1 pound seafood; turn to coat with marinade.  Cover and refrigerate up to 24 hours.  Remove meat from marinade; grill meat as desired.  About 2/3 cup marinade.


Horseradish Sauce

1 cup sour cream
1/4 cup mayonnaise or salad dressing
2 TBSP course-ground prepared mustard
2 TBSP prepared horseradish

Mix all ingredients.  Cover and refrigerate at least 1 hour.  Serve with grilled beef or vegetables.  About 1 1/2 cups sauce.


Honey-Dijon Sauce

1/2 cup Dijon mustard
1/2 cup honey
1 1/2 tsp chopped fresh or 1/2 tsp dried rosemary leaves, crushed
1/4 tsp salt
1/4 tsp pepper

Mix all ingredients.  Cover and refrigerate at least 1 hour.  Serve with grilled chicken, pork or lamb.  About 1 cup sauce.


Tangy Tartar Sauce

1 cup mayonnaise or salad dressing
3 TBSP finely chopped dill pickle
3 TBSP finely chopped onion
2 TBSP finely chopped pimiento-stuffed olives
2 TBSP lemon juice
1 TBSP chopped fresh parsley
1 tsp prepared mustard

Mix all ingredients.  Cover and refrigerate at least 1 hour.  Serve with grilled seafood.  About 1 1/3 cup sauce.