Kitchen Marinade
Ingredients
- 1/3 c. oil (olive or vegetable) ⓘ
- 1/3 c. lemon juice (other fruit juice, vinegar, wine or beer) ⓘ
- 1/2 tsp. salt and pepper ⓘ
- 1/2 tsp. Worcestershire sauce ⓘ
- 1 Tbsp. marjoram (any herb will do; use many, but keep to 2 Tbsp.) ⓘ
- 1/2 tsp. hot pepper flakes (few dashes of hot sauce) ⓘ
- 1/3 c. minced onion ⓘ
- 2 cloves garlic, minced (optional) ⓘ
- 1/4 c. Ketchup (optional) ⓘ
Instructions
- Mix together and marinate meat in refrigerator over night or at least 8 hours.
- Amounts are optional except for oil and juice. You can make it hotter or more mild.
- If you want a red marinade add the ketchup.
- Discard marinade after use.
- You can baste with it, but do not serve it as a sauce unless you bring whats left to a boil.
- It is best to make extra that you don't use as a marinade and use that for a sauce.
Nutrition & Diet Analysis (per serving)
559
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).