All Seasons Marinade
This mixture is so versatile, it can be used to marinate just about anything. I like to mix up a batch in a jiffy and keep it in the fridge for beef, pork, chicken or shrimp.
This mixture is so versatile, it can be used to marinate just about anything. I like to mix up a batch in a jiffy and keep it in the fridge for beef, pork, chicken or shrimp.
- Carbohydrate 45.4920117025822 g
- Cholesterol 0 mg
- Fat 30.4585458631187 g
- Fiber 12.2753708568332 g
- Protein 20.1031796393881 g
- Saturated Fat 2.32018983573366 g
- Serving Size 1 1 Serving (847g)
- Sodium 217.368187855364 mg
- Sugar 33.2166408457489 g
- Trans Fat 1.12476383577462 g
- Calories 487 calories
Step-by-step
- In a small bowl, whisk all the ingredients.
- Cover and refrigerate until ready to use.
- Use as a marinade for beef, pork, chicken or shrimp.
Applying a high-acid marinade directly to cold proteins straight from the refrigerator creates uneven surface denaturation and toughness. Neutral oils like canola combined with red wine vinegar and lemon juice require complete emulsification before protein introduction to ensure uniform penetration of sodium and aromatics. Whisking vigorously until the ground mustard fully hydrates prevents the dry powder from clumping at the bottom of the bowl.
Pairing this potent mixture with dense, char-resistant vegetables like portobello caps, thick-cut cabbage steaks, or firm tofu blocks balances the intense umami load of soy sauce and Worcestershire. Charring those vegetables over high heat contrasts sharply with the sharp, salty base of the liquid. Acidity breaks down outer cellular walls rapidly, meaning delicate proteins like shrimp should remain submerged for no longer than thirty minutes to avoid a mealy texture.
Utilizing fresh minced garlic instead of preserved or jarred alternatives introduces aggressive allicin compounds that fade rapidly during prolonged cold storage. Dried parsley offers convenience, but freshly minced flat-leaf herbs provide volatile oils that brighten the heavy soy base immediately upon mixing. Storing the prepared liquid in an airtight glass jar for up to four days allows the dried mustard and black pepper to fully bloom into the oil phase.
Resting marinated proteins on a wire rack at room temperature for fifteen minutes before cooking removes excess surface moisture that inhibits proper browning. Patting proteins dry with paper towels prior to contact with hot metal prevents steaming and promotes the Maillard reaction. Keeping raw batches strictly separated from used soaking liquids prevents cross-contamination and maintains food safety standards throughout meal preparation.
