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flavor essentials: all-purpose marinade/sauce

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

This is one of my go-to marinades for a variety of recipes, it works with beef, pork, chicken; even, fish. In addition to its role as a marinade, you can simmer it down a bit to thicken, and use it as a finishing sauce, or a dipping sauce for veggies. I used it the other day to marinate my beef tips, and then thickened it up for a finishing sauce. As you can see from the photo, it came out quite yummy. Easy/Peasy to make and delivers great flavor. So, you ready… Let’s get into the kitchen.

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yield serving(s)
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For flavor essentials: all-purpose marinade/sauce

  • PLAN/PURCHASE
  • 1/2 c
    olive oil, extra virgin variety
  • 1/3 c
    tamari sauce or liquid aminos (gluten free)
  • 1/4 c
    lemon juice, freshly squeezed
  • 1/4 c
    worcestershire sauce, (anchovy free)
  • 2 Tbsp
    lime juice, freshly squeezed
  • 1 1/2 Tbsp
    dehydrated onions, crushed
  • 2 Tbsp
    dried basil
  • 1 Tbsp
    dried parsley
  • 1 tsp
    dried oregano
  • 1 tsp
    white pepper, freshly ground
  • 1/2 tsp
    red pepper flakes

How To Make flavor essentials: all-purpose marinade/sauce

  • 1
    PREP/PREPARE
  • 2
    What will you need? You will need a saucepan, and a non-reactive vessel for storage.
  • 3
    What is it? This is a versatile marinade that can be used on beef, pork, fish, chicken, even veggies. Then it can be boiled down and used as a sauce for serving or dipping.
  • 4
    How to store it? Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this marinade should last 12 – 14 days.
  • 5
    Homemade Worcestershire Looking for a good Worcestershire without anchovies, or all those chemical preservatives? It is easy/peasy to make and tastes like the real thing. So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
  • 6
    Liquid aminos (I like Braggs brand) are always gluten free; however, not all versions of tamari sauce can say the same thing. So, if you are going with tamari sauce, and you want this marinade to be gluten free, make sure you check the label before purchasing.
  • 7
    Gather your ingredients (mise en place).
  • 8
    Whisk all of the ingredients together. This can be accomplished in a bowl or directly in a small saucepan.
  • 9
    Bring to a simmer and whisk or stir, about 5 – 7 minutes
  • 10
    Take off the heat and allow to cool. Properly store until needed.
  • 11
    PLATE/PRESENT
  • So Yummy
    12
    Use as a marinade for meats, chicken, seafood, then boil down to thicken, and use as a finishing sauce, or as a dipping sauce for veggies. Enjoy.
  • Stud Muffin
    13
    Keep the faith, and keep cooking.
  • Peace Love
    14
    Namasté
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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