Last week when I wrote a blog on pomegranates, I mentioned that I’d write a blog on what makes a good marinade. This is something that I asked myself several years ago when I started developing my own sauces. I believe I’ve figured it out and it’s really pretty simple.
In order to make a great marinade I think it definitely needs the following four things: oil, acidity, spices, and a sweetener.
Oil: The reason I think oil is a necessity in marinades is it helps give meats moisture, especially with lean meats such as poultry. Plus, it also can help keep foods from sticking to a grill which is another nice benefit. Although any type of oil can be used, I prefer olive oil due to its health benefits and terrific flavor. Olive oil will do a wonderful job of enhancing any meat or vegetables flavors.
Acidity: This is probably the most important part of any marinade. Foods that are acidic will help by making the meats tender. Usually I prefer to use a combination of vinegar and fruit juices. My favorite fruit juices to use are lemon, lime, pineapple, orange, and tangerine.
Spices: The purpose of a marinade can be to increase tenderness or enhance the natural flavor (or both). So, adding spices to the marinades can add another layer of flavor to the meat or vegetable even more.
Sweetener: I’m not suggesting that adding sugar is necessary. Sweeteners can come from a variety of sources. For example I prefer to use agave nectar since it’s low on the glycemic index. Plus, it’s sweeter than sugar so less can be used. But, it’s also possible to use juices to sweeten meats or vegetables depending on the type of flavor you’re trying to achieve. Good juices to use as sweeteners could be pineapple juice or white grape juice.
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