Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

Jean Paré's Favorite Marinade
From Sauces & Marinades, by Jean Paré

You can't go wrong with this marinade. Boil and thicken any remaining marinade with 1 tablespoon cornstarch mixed with 2 tablespoons water and use as sauce.


1/2 cup soy sauce
1/2 cup sherry (or use red wine vinegar)
3 Tbsp white vinegar
2 Tbsp cooking oil
2 Tbsp granulated sugar
1/2 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp pepper


Combine all 8 ingredients in small bowl. Stir well.

Yield: Makes 1-1/4 cups

Submit your question
to Ochef

Related Articles:
Uncooked Marinade for Beef, Lamb, or Venison
Cooked Marinade
Orange-Ginger Marinade for Beef
Spicy Beer Marinade
Alehouse Steak Marinade
Coca-Cola Marinade for Flank Steak
Orange-Ginger Marinade for Beef
Bourbon Barbecue Sauce
Sesame-Ginger Marinade
Marinated Steak Chipotle
Asian Fruit Marinade
Cooking    Baking    Ingredients    Equipment    Techniques    Entertaining    Holidays    Ethnic    Nutrition    Safety    Desserts    Drinks    History    Science    Kids

Register    © 2001-2006 OCHEF LLC    Search    Advertise    Contact Us    Privacy    Site Map    Links