All-Purpose Marinade Recipe

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This is the perfect marinade for any cut of beef or wild game. It is so flavorful and makes it irresistible.—Charlie and Ruthie Knote, Cape Girardeau, Missouri
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:40 servings
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 40 servings

Ingredients

  • 1 cup canola oil
  • 1/2 cup cider vinegar
  • 1/2 cup Worcestershire sauce
  • 1/3 cup lemon juice
  • 1/4 cup soy sauce
  • 2 tablespoons ground mustard
  • 1 tablespoon pepper
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon hot pepper sauce, optional
  • 1/2 teaspoon garlic powder

Nutritional Facts

1 serving (1 each) equals 137 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 461 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a blender, combine all ingredients. Cover and process until parsley is finely minced. Use as a marinade for beef or game. Yield: 2-1/2 cups.
Originally published as All-Purpose Marinade in Taste of Home June/July 1993, p23

Nutritional Facts

1 serving (1 each) equals 137 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 461 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein.

Reviews for All-Purpose Marinade

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 8, 2014

This was pretty good - used it on baked boneless, skinless chicken breasts. Couldn't use Garlic Powder due to son's garlic sensitivity, but omitting that ingredient was only change made to recipe - did add optional Hot Pepper Sauce (1 tsp). Since we couldn't use Garlic Powder, we served it with Garlic Bread (for everyone except our son who had alternative side dish). Since did not have time to marinade chicken and let sit in fridge, used meat/poultry flavor injector needle to inject some of marinade directly into chicken which tasted very good and kept moist during baking.Will definitely use again - thinking in Summer may taste better using grill and having time to marinade overnight - will also try using w/steak & pork and may try using Olive Oil as suggested by another Reviewer. We use Olive Oil more often and are more used to the taste so that will likely enhance flavor for us as well. Also, similar Marinade Recipe using Red Wine Vinegar instead of Apple Cider Vinegar listed on TOH - plan to try that marinade as well (again, substituting Olive Oil for Canola Oil) to contrast difference in flavors as many ingredients are same and both recipes are highly reviewed.Thanks for sharing this Marinade Recipe :)

MY REVIEW
Reviewed Jul. 22, 2013

This is the most amazing marinade! I've used in on pork, steak, shrimp, scallops, chicken, and even potatoes. If tweak it just a bit. I use olive oil, and two minced garlic cloves, no hot sauce.

I make it ahead and keep in the fidge. If you roast the garlic before adding, it keeps the oil from separating as much. Also, I pour it on chicken and steak before I freeze it. That way, as it thaws, it's marinaded! AWESOME

MY REVIEW
Reviewed Jan. 29, 2013

I used this on a chicken before I put it on the rotiserri on the Grill and it was great. I will use this again

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