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Marinade recipes

by Ekaterina Vasilieva - May 25, 2017

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Marinade is sauce, usually with vinegar in which meat or vegetables are aged before cooking. Marinade adds spice and inevitably improves the taste of future dishes. Today we will tell you about how to properly and deliciously prepare such a sauce for different products.

Pork marinade

A very simple marinade that includes two main products: peppercorns and onions. For a kilogram of pork, you need to take about 0.7 kg of onions and a couple of small spoons of black pepper. Then everything is in stages:

Peel the bulbs and rinse with water.
Grate the root vegetable on a fine grater or puree with a blender. You should get a liquid gruel.
Mix cooked onion with pepper, knead thoroughly, you can add salt to your liking.
Pour the cooked marinade over the meat and leave to soak for at least three hours.

Before frying the meat, the latter must be completely freed from the marinade. In principle, such a recipe is ideally combined not only with pork, but also with beef and lamb. But for tender poultry meat, for example, it is better to choose a different recipe.

Avid gourmets prefer to marinate pork in honey-mustard sauce. It has a peculiarity - no pickling process is needed. Just grease the meat just before cooking and you can start frying right away. Preparing sauce from:

a large spoonful of mustard;
a large spoonful of honey;
fresh orange peel;
salt, pepper and caraway seeds.

Mix all of the listed ingredients in a cup and use a blender to turn into a homogeneous porridge. If a meat it is planned to cook outside the apartment, for example at a picnic, just pour the prepared marinade into a container with a lid and you can take it with you.
Liberally grease each piece of meat before frying - that's all.

Tomato marinade for meat is a classic of the genre that has not been changed for many decades. To prepare tomato sauce you will need:

300 ml of freshly squeezed tomato juice;
half cup apple vinegar(it is very good if it is possible to replace vinegar with the same amount of white wine).

Combine the juice with vinegar (or wine). The sauce itself is ready on this.
Prepare the meat. Spread each piece with pepper, nutmeg and coriander and place in a large saucepan.
Arrange the meat with the onion, cut into half rings. Salt.
Pour the cooked sauce over.

In such a marinade, the meat is tedious to keep in the refrigerator overnight.

It's hard to believe it, but even the simplest kefir can make the meat tender and juicy. To create a marinade for each kilogram of meat, you need to take:

half a liter of kefir;
0.5 kg of onions;
half a large spoonful of hops-suneli spices;
a few peppercorns.

Peel the onion and chop into cubes.
Toss the root vegetable with the spices and press down lightly to juice.
Pour with kefir and knead with meat.
Put the marinate in the refrigerator for at least three hours.

Another variation of pork marinade involves the presence of pomegranate. Such a composition will add spice and make even the roughest meat soft and tender. To prepare it you will need:

a small spoonful of ground pepper;
large onion;
a bunch of cilantro and mint;
a couple of glasses of fresh pomegranate juice;
half a glass of vodka.

Chop onion, cilantro and mint into a common bowl, add pepper.
Grate pieces of meat with the resulting composition and transfer to a saucepan with onions and grass.
Pour pomegranate juice and vodka to the meat. Stir. The meat is soaked overnight and kept strictly in the refrigerator.

Beef marinade

Many people do not like beef because of its toughness, and properly cooked meat will never be "oak". In order for the beef to become tender and soft, it must be allowed to marinate well. We offer you several options for the marinade. The indicated amount of ingredients in all recipes is calculated per kilogram of meat, if there is more meat, increase the ingredients in the recipe proportionally.

one onion;
four large spoons of vinegar;
a small spoonful of sugar;
pepper to taste;
half a glass of water;
a little sunflower oil.

Knead all the ingredients in a bowl and mix with the meat, leaving to marinate for at least an hour. You need to salt the meat just before cooking.

For another recipe you will need:

a glass of mineral water;
half a liter of kefir;
bulb;
pepper and salt at your discretion.

Prepare the meat in advance and cut it as you will cook it. Knead all the ingredients in a bowl and pour over the meat. Marinovka - one hour.

Just a wonderful marinade - mustard. The time for marinating meat is standard, hours. The composition will require:

a large spoonful of mustard;
onions and garlic - at your discretion;
pepper and salt to taste;
three large spoons of mayonnaise or sour cream.

As in the previous recipes, you just need to mix all the ingredients and pour in the meat.

An interesting option for cooking meat with beer:

a glass of beer;
three large spoons of balsamic vinegar;
three large spoons of olive oil.

Mix all the ingredients, salt and pepper as you like. Marinate the meat in the composition and leave in the refrigerator for an hour. To make the meat more saturated, it can be folded in a plastic bag and tied.

The most delicate is beef marinated in sea buckthorn juice. To do this, the meat is cut in the same way as it will be cooked later. Everything is salted, sprinkled with pepper and poured with a glass of sea buckthorn juice and left to infuse for an hour.

For beef to be soft, it needs to lie in an acidic environment. Regular kiwi will help create acid. Required:

a couple of kiwis;
a couple of onions;
salt and pepper.

Peel the kiwi and grate on a fine grater.
Cut the onion into half rings.
Mix the kiwi and onion, salt and pepper, pour the mixture over the meat and let it brew in the refrigerator for about two hours. The meat will then be ready to cook.

For tomato marinade you will need:

a couple of large spoons of tomato paste;
four cloves of garlic;
a couple of medium-sized onions;
1.5 pieces of sweet pepper;
ground red and black pepper;
a small spoonful of salt;
a pinch of hop-suneli seasoning;
chopped greens.

In a bowl, combine all the ingredients, after chopping the onion and garlic and chopping the pepper into strips. Soak the meat in the cooked marinade for two hours.

Lamb Marinade

Several options for making lamb marinade:

What you need:

0.7 liters of water;
a glass of 6% vinegar;
three laurel leaves;
one onion;
a spoonful of salt;
pepper to taste.

Place the chopped onion in the water and boil, season with salt and pepper. After five minutes after boiling, remove from heat and pour in the vinegar as soon as it cools. The marinade is ready, now you can place the meat.

What you need:

one large onion;
four garlic cloves;
a bunch of cilantro;
half a small spoonful of fennel seeds;
one and a half tablespoons of cumin;
two large spoons of hot red pepper;
four tablespoons of wine vinegar;
salt to taste.

In a large bowl, combine all the ingredients and knead the chopped meat into the mixture. Tamp everything very carefully as if kneading a tough dough. Cover tightly and leave to soak for eighteen hours in a cool place.

What you need:

six medium onions;
half a glass of tkemali sauce;
a large spoonful of dried barberry;
50 g of melted fat tail fat;
chopped greens;
salt and pepper to your liking;
four medium tomatoes;
a small spoonful of ground cumin.

Chop the onion and rinse it thoroughly with your hands.
Scald the tomatoes with boiling water and peel them. Chop finely.
Sprinkle the chopped meat with onions and tomatoes, cover with sauce and melted lard, add herbs, pepper and salt.
Mix everything and let it brew for three hours.

Another option for lamb marinade. What you need:

pepper and salt to your taste;
a small spoonful of thyme, rosemary and basil;
half a glass of olive oil;
juice from half a lemon;
five garlic cloves;
three onions.

Put the garlic through a press, chop the onion in half rings.
Chop the meat, add herbs, salt, spices, garlic and onions. Pour in oil and knead.
The meat is cooked in the marinade for about three hours at room temperature, after which it is placed in the refrigerator for another three hours.

Marinade for chicken

One of the options for marinade for chicken involves the presence of vinegar. The recipe, by the way, is quite versatile and will fit both for cooking chicken in the oven and for chicken skewers. Just remember to be extremely careful with vinegar. On the one hand, its use allows you to make the meat more tender, however, if you overexpose the meat in such a composition, the latter will become tough and tasteless.

What you need:

four tablespoons of apple vinegar;
eight large spoons of water;
three onions;
a spoonful of sugar;
pepper and salt according to personal preference.

Peel and chop the onion. It is permissible to rub it on a coarse grater.
Mix water with vinegar and water.
Chop the meat, salt, pepper and add the onion.
Pour in the vinegar liquid and let stand in the refrigerator for a couple of hours.

A simple vinegar marinade is made with garlic. In a bowl, combine 6% vinegar, garlic, salt, pepper and vegetable oil passed through a press. Mix everything and let it brew for half an hour, after which the marinade can be used as directed.

Other marinade options for making chicken.

What you need:

three tablespoons of olive oil;
three garlic cloves;
pepper and salt at your discretion;
a small spoonful of mustard;
70 g of soy sauce.

Put the garlic through a press.
In a separate bowl, combine the butter, garlic, pepper, salt, mustard, and sauce. Stir until the mixture is as homogeneous as possible. Let it brew for a quarter of an hour and use as directed.

What you need:

three tablespoons of sour cream;
a pair of garlic cloves;
chopped greens, salt and pepper to taste.

Grate the garlic on a fine grater.
In a bowl, combine herbs, salt, pepper, garlic.

Deliberately slightly oversalt the composition, as the meat will take some of the salt for itself. It is advisable to marinate such a chicken all night.

What you need:

a couple of small spoons of adjika;
50 g soy sauce;
150 g of honey;
three garlic cloves;
salt and pepper at your discretion.

Chop the garlic.
In a bowl, mix all the ingredients from the composition, mix and let stand for ten minutes, then use as directed.

This marinade is perfect for both chicken skewers and a simple homemade masterpiece. You can soak the chicken for a couple of hours before cooking, or smear it just before cooking and send it straight to the pan or oven.

Turkey Marinade

What you need:

a couple of oranges;
five garlic cloves;
0.5 kg of salad onions;
a small spoonful of chicken spices;
three small spoons of salt;
a spoonful of pepper;
a couple of sprigs of sage.

Chop the garlic. Peel the onion and chop.
Pour boiling water over the citruses and cut into medium-sized pieces, without peeling them off.
Chop the sage.
In a bowl, combine pepper, salt, onion, oranges, chopped sage, and spices.
In the prepared composition, wipe the bird and leave to marinate for a couple of hours, after which you can cook.

What you need:

four garlic cloves;
three tablespoons of soy sauce;
a couple of tablespoons of lemon juice;
a couple of tablespoons of sunflower or olive oil;
a couple of tablespoons of balsamic vinegar;
three tablespoons of mustard.

Put the garlic through a crusher.
In a bowl, combine the soy sauce, garlic, lemon juice, balsamic vinegar, and pepper. Whisk everything well.

To use the marinade, you need to prepare the turkey itself. To do this, the washed and dried bird is carefully cut in several places, after which the meat is abundantly greased with cooked marinade and mustard. The bird should be marinated for at least three hours.

What you need:

30 ml of lemon juice;
salt and curry, pepper to taste;
a glass of kefir.

To make the marinade, mix all the ingredients until smooth. You need to apply the marinade to the meat in the same way as in the previous version, i.e. having previously cut the turkey in several places or punctured it.

What you need:

a spoonful of mustard;
half a glass of yogurt;
sprigs of rosemary and thyme;
garlic, a couple of cloves;
1/4 cup olive oil
lemon - you need both zest and juice.

Using a mortar, grind the spices, mix with mustard, juice and lemon zest.
Cut the garlic, literally a few cloves, into slices and add to the total mass, pour in the olive oil.
Spread the meat well with the prepared marinade. A little secret, if you want to make the turkey as juicy and creamy as possible, make small cuts in the meat and put slices of good butter there.

Barbecue Marinade

Summer is the time for picnics and barbecues! In order for the meat to please with its taste and aroma, you need to marinate it correctly. Before talking about recipes, here are some tips that may be relevant:

Do not skimp on the marinating time. The meat should be in the marinade for twelve hours. During this period, it will be completely saturated with aroma, saturated with everything you need. Put the bowl of marinade and meat in the refrigerator. Even if the marinade itself is prepared according to all the rules, but the meat does not settle for the allotted time, nothing tasty will come of it.
Try not to use butter in your kebab marinade. Butter is usually added to diet meats that lack natural fat, which is not the case with pork. On the contrary, on the grill, the main task is to melt excess fat, but not saturate it in any way, so it is better to avoid oil in the marinade.
Don't be afraid to use vinegar. Pork is just that kind of meat that can be marinated in a marinade with vinegar without fear, while not being at all afraid that the final product will be tough, which is explained by the special structure of the meat. But thanks to vinegar, you can speed up the marinating process. Yes, we said that the marinating should be twelve hours old, but if you really feel like it, then the meat will be ready on the vinegar marinade in three hours.

Now a few recipes for a delicious kebab marinade.

What you need:

three onions;
eight spoons of water;
four tablespoons of vinegar 9% (calculated per kilogram of meat);
a spoonful of sugar;
salt and pepper to your taste.

Cook the meat and rub it with pepper and salt.
Peel the onion, chop into massive rings and immerse in the meat.
Dissolve vinegar in water, add sugar, mix with meat.
Place the meat under oppression and leave to marinate in the refrigerator.

You can make a marinade with mayonnaise, but it's better to do it with homemade mayonnaise, especially since it's not so difficult to prepare it. To do this, just beat the egg yolk, a spoonful of mustard, a little vinegar and olive oil with a blender (you can use sunflower oil). Five minutes, but everything is natural and without preservatives. So, to prepare a marinade with mayonnaise, per kilogram of meat you will need:

300 ml of natural mayonnaise;
four large onions;
pepper and salt at your discretion.

Cut the meat into portions, rub them with pepper and salt, leave to rest for a quarter of an hour.
After that, start adding the mayonnaise gradually, spreading over each piece. Do not pour in a lot of mayonnaise, but make sure that the meat is generously greased with it.
Peel the onion, chop and add to the meat. Stir, cover and leave to infuse in the refrigerator.

The dietary option for barbecue marinade implies the presence of mineral water. For cooking you will need:

two glasses of mineral water;
three onions;
dried tomatoes, cilantro and paprika;
salt and pepper.

Cut the meat into portions and add coarsely chopped onions to it.
Season with pepper and salt, add dried tomatoes, paprika and garlic. Rinse a little so that the onion gives a little juice.
Pour in mineral water and place in the refrigerator.

Marinade for vegetables

In addition to meat, at a picnic, and at home, you can also enjoy grilled vegetables. Vegetables, like meat, must be marinated before cooking, and this can be done with one of the recipes below.

What you need:

a couple of spoons of balsamic vinegar;
half a spoonful of granulated sugar;
a small spoonful of salt;
three garlic cloves;
30 ml of water;
some basil;
70 ml of olive oil.

Mix water with vinegar and dissolve sugar and salt. Shake until the bulk ingredients are completely dissolved.
Chop the peeled garlic and add to the vinegar solution.
Remember basil in your hands to moisture, but do not tear.
Pour the cooked vegetables with the prepared marinade, it can be tomatoes, and zucchini, and squash, etc.

What you need:

a couple of tablespoons of wine vinegar;
a spoonful of cilantro;
salt;
1/4 cup butter
three tablespoons of soy sauce;
a couple of garlic cloves.

Chop the garlic cloves, grind with chopped herbs and add salt.
Pour in vinegar and soy sauce. Add pepper to your liking.
Pour in oil.
Rinse your favorite vegetables, cut and put in a bag. Pour in the marinade, tie, shake well and refrigerate for four to five hours.

What you need:

half a lemon;
half a bunch of parsley;
basil branch;
a third of a glass of tomato pasta;
1/5 cup olive oil
a spoonful of balsamic vinegar;
pepper and salt;
a spoonful of sugar and paprika.

Remove the zest from the lemon and chop, squeeze the juice and pour into the cooked zest.
Season with salt, pepper and add tomato paste.
Add balsamic vinegar, add paprika and sugar.
The final step is to add oil and chopped parsley and basil.
The time for pickling vegetables is about three hours.

What you need:

lemon;
50 g of natural honey;
a pair of garlic cloves;
a spoonful of thyme;
half a small spoonful of salt;
a pinch of pepper.

Melt honey in a water bath to a liquid state.
Squeeze three tablespoons of juice from the washed lemon. For flavor, you can take a little zest, but this is on your own.
Mix lemon juice, salt, honey, pepper. Do not overdo it with salt, otherwise the vegetables will give a lot of juice. Add thyme.
Chop the garlic into slices and add to the total mass.
In the finished composition, vegetables are marinated for about two hours.

Marinade for fish

To prepare the classic variation of the marinade, you will need:

three carrots;
five spoons of tomato paste;
250 g of water;
spices at your discretion;
greens and sugar;
bulb.

Chop the washed and peeled onions with carrots as you like, you can grate them.
Fold the vegetables in a skillet with large sides and a thick bottom, fry in oil.
Add tomato paste, spices. Cover and simmer for half an hour. Be careful not to burn the composition.
At the end of cooking, pour in water (it is better if there is fish broth instead of water). As soon as the marinade boils, add salt and sugar - you're done.
Pour the fried fish with marinade and leave in the refrigerator for a couple of hours.

Marinating fish can be very simple and quick. This requires only one mustard. Peel and rinse the fish, dry it and brush generously with mustard and a little salt. Leave to stand for half an hour and you can fry.

What you need:

bulb;
a couple of carrots;
parsley;
half a glass of vinegar;
300 ml of broth;
spices to taste;
salt, sugar and pepper.

Grate the carrots and chop the onion coarsely. Chop the greens too.
Fry vegetables in oil, add a little sugar, salt, add spices to your taste, pour in broth (or water) and vinegar.
Boil the composition for twenty minutes. The marinade is ready.
Pour the finished fish and leave in the refrigerator for a couple of hours.

There are some nuances when marinating fish, namely:

To prevent the defrosted fillet from falling apart at the time of frying, 15 minutes before cooking, the fish should be salted and left to lie down.
If mackerel or horse mackerel is taken for the marinade, it is better to cook them, but it is better to fry cod, flounder and pike.
If the fish will be boiled for the marinade, then remember about a small rule: small pieces of fish are placed in hot water, and large ones in cold water.
In order for the boiled fish to have a delicate taste, you can add a little milk to the water where the fish is boiled.
If you do not want the smell of fish to hover in the apartment, then at the time of frying, put a few slices of potatoes on the bottom of the pan.
For marinating, it is better to use sea fish, not river fish.
Do not over-fry vegetables, as this will make the dish ugly and not so tasty.
The fish should be kept in the marinade for at least three hours, but it is best to leave the dish marinated overnight, so the fish will be much tastier.
If you want the fish to be soft and tender, then steaming is preferred to frying.
The more oil there is in the marinade, the more nutritious and heavier the final dish will be.