All-Purpose Marinade Recipe

Olive oil: A rich, flavorful oil that forms the base of the marinade and helps to coat and tenderize the food.

Soy sauce: Adds a salty, umami depth to the marinade, balancing the acidity of the lemon juice.

Lemon juice: Freshly squeezed for a bright, tangy flavor that enhances the overall taste of the marinade.

Garlic: Minced cloves provide a pungent, aromatic quality that permeates the food.

Honey: Adds a touch of sweetness to balance the acidity and saltiness, creating a well-rounded flavor.

Black pepper: Freshly ground for a bit of heat and complexity.

Oregano: Dried herb that contributes a distinct, earthy flavor to the marinade.

When preparing this marinade, ensure that the garlic is finely minced to allow its flavor to infuse thoroughly. For an extra burst of freshness, consider using freshly squeezed lemon juice rather than bottled. To achieve a well-emulsified mixture, slowly drizzle the olive oil into the bowl while continuously whisking. This technique helps to create a cohesive blend that clings better to your protein or vegetables.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a good alternative for marinades.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor profile.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess, making it a suitable replacement.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and viscosity, making it a good alternative to honey.

• freshly ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor and can be used as a substitute in marinades.

• To store your all-purpose marinade, transfer it to an airtight container or a mason jar. This ensures that the olive oil and other ingredients remain fresh and flavorful.
• Place the container in the refrigerator. The marinade will keep well for up to one week, making it a convenient option for quick meal prep.
• If you wish to freeze the marinade, pour it into a freezer-safe bag or container. Be sure to leave some space at the top, as liquids expand when frozen.
• Label the container with the date and contents. This helps you keep track of how long it has been stored.
• When you're ready to use the frozen marinade, transfer it to the refrigerator to thaw overnight. This gradual thawing process helps maintain the integrity of the soy sauce, lemon juice, and other ingredients.
• For a quicker thaw, you can place the sealed container in a bowl of cold water. This method speeds up the process without compromising the marinade's quality.
• Once thawed, give the marinade a good shake or stir to re-emulsify the olive oil and lemon juice.
• Use the marinade immediately after thawing to ensure the best flavor and effectiveness in tenderizing your meat or adding zest to your vegetables.

• Preheat your oven to 350°F (175°C). Place the meat or vegetables marinated in the all-purpose marinade in an oven-safe dish. Cover with aluminum foil to retain moisture and heat for about 15-20 minutes or until warmed through.

• For a quick stovetop method, heat a skillet over medium heat. Add the marinated meat or vegetables and cook, stirring occasionally, until heated through. This usually takes about 5-10 minutes.

• If you prefer using a microwave, place the marinated meat or vegetables in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until thoroughly heated.

• For a smoky flavor, reheat your marinated meat or vegetables on a grill. Preheat the grill to medium heat, place the items on the grill, and cook for about 5-10 minutes, turning occasionally until heated through.

• If you have a sous-vide machine, set it to 140°F (60°C) for reheating meat or vegetables. Place the marinated items in a vacuum-sealed bag and immerse in the water bath for about 30 minutes or until heated through.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Whisk: A utensil used to blend the ingredients until they are well mixed.

• Measuring cups: Tools used to measure out the olive oil, soy sauce, and lemon juice accurately.

• Measuring spoons: Tools used to measure the honey, black pepper, and dried oregano precisely.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Storage container: An airtight container to store the marinade in the refrigerator if not used immediately.

Pre-mince garlic: Mince a large batch of garlic at once and store it in the refrigerator. This saves time for future recipes.

Use a jar: Combine all ingredients in a jar with a tight lid and shake vigorously. This eliminates the need for a whisk and bowl.

Pre-squeeze lemon juice: Squeeze lemon juice ahead of time and store it in the refrigerator. This makes it easy to measure out when needed.

Batch make marinade: Double or triple the marinade recipe and store it in the refrigerator. This way, you always have some ready to use.