A Marinate for Just About Anything
A Marinate, Sauce or Salad Dressing
The recipe below is one that can be used as marinate for beef, chicken and fish. I have reduced it and used it as a sauce for the cooked meat and even for pasta and rice noodles. It has also been used as a salad dressing. The base is soy, so adding salt is not necessary.
1 cup low sodium soy sauce
1/4 cup sesame oil
1 cup dry white vermouth
Tablespoon minced garlic
Tablespoon minced ginger
½ Tablespoon rice wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon black pepper
1Tablespoon Worcestershire sauce
If you like a little sweet taste to it, add tiny bits of sugar until you get what you like.
If you are using it to marinate meat, the meat can be marinated all day. Turn it over at least once.
If you are using it as a sauce, I would reduce it by about a third.
If you are using it as a salad dressing, decide for yourself if you like it better as is or reduced a bit. I reduce mine a little bit. (not as much as when using it as a sauce), then refrigerate. It seems to me that cooking it allows the flavors to blend nicely.
I hope this recipe is one you will enjoy. Bon Appetit!!
I use this recipe on London Broil often
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