General English


  • feminine A mixture of various tenderizing and flavouring agents, usually including an oil, an acid such as vinegar or lemon juice and a selection from wine, sherry, yoghurt, coconut milk, fruit juices and similar liquids, herbs, spices, seasonings and flavour enhancers such as soya sauce. Used to treat raw meat and fish for periods from an hour upwards to tenderize, flavour and add moisture. Sometimes the strained marinade is used in the resulting dish. The classic marinade contains 1 litre of wine, 0.5 litres of vinegar and 0.2 litres of oil to 200 g of chopped aromatic vegetables plus garlic, parsley stalks, bay leaf, peppercorns and cloves and may be cooked or uncooked.