Marinate it

A typical marinade comprises three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices).

Mix all the ingredients together in a bowl. Coat your chosen meat in the bowl or a large bag, seal or cover it, and let it sit for at least an hour. Fish is the exception, five to 15 minutes is recommended, unless “cooking” a raw fish salad.
Marinades may also be brushed over meat as it is being cooked.

A basic recipe, which makes approximately one cup of marinade, will include a quarter cup each of oil, vinegar, Worcestershire sauce, and soy sauce, with additives (two teaspoons each) of your favourite mustard, minced garlic, plus salt and pepper to taste. Experiment by also adding two teaspoons each of other herbs and spices.

Try these suggestions from Metropol:


-Oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper.
– Sesame oil, garlic, green onions, ginger (freshly grated), and Coconut Aminos.
– Grainy mustard, minced dates, apple cider vinegar, avocado oil.


– Soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic.
– Olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, minced garlic, salt & pepper to taste.
– Sesame oil, soy sauce, Worcestershire sauce, freshly grated ginger, hot Chinese mustard, red pepper flakes, minced garlic, and honey.


– Hoisin sauce, rice vinegar, oyster sauce, tamari, toasted sesame oil, garlic powder, cracked black pepper.

– Pineapple or orange juice, olive oil, ground ginger, soy sauce, Chinese five-spice powder, black pepper, garlic powder.

– Red wine vinegar, Dijon mustard, maple syrup, olive oil, fresh rosemary.


– Olive oil, lemon juice, fresh herbs such as coriander, basil, rosemary, or thyme.

– Maple syrup, whole grain mustard, fresh chopped dill, parsley, coriander.

– 1 cup coconut milk, 2 tablespoons lime juice, 1 1/2 tablespoons soy sauce,
1/2 tablespoon fish sauce, and 1/2 thinly sliced (seeds removed) chilli.

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