Great Marinades

Nine classic marinade formulas, restored from the original grilling library. Each entry gives the yield, the build, and the meats it loves. Marinate in the refrigerator - never on the counter - and discard used marinade or boil it hard for a minute before serving, per USDA marinating guidance.

The Nine Formulas

Apple Tarragon (2 cups) - chicken, lamb

1 cup apple cider, 1/3 cup vinegar, 1/3 cup sliced green onions with tops, 1/4 cup vegetable oil, 3 Tbsp honey, 2 Tbsp steak sauce, 1.5 tsp tarragon leaves, 1 tsp salt, 1/4 tsp freshly ground pepper. Bring to a boil, simmer uncovered 20 minutes, and chill before using.

Beer (2 cups) - beef

One 12-oz beer, 1/2 cup vegetable oil, 2 Tbsp cider vinegar, 1 small onion thinly sliced, 2 cloves garlic minced, 1 tsp salt, 1/2 tsp freshly ground pepper.

Curry Apple (1 cup) - lamb

1 cup applesauce, 2 Tbsp lemon juice, 2 tsp curry powder, 1 tsp salt, 1/4 tsp pepper.

Mint Honey (1 cup) - lamb

2/3 cup dry white wine, 1/3 cup honey, 1 Tbsp vinegar, 1 clove garlic minced, 1.5 tsp chopped fresh mint, 1 tsp salt.

Onion Soup (1 cup) - pork

1 envelope onion soup mix, 1/2 cup vegetable oil, 1/4 cup cider vinegar, 1 tsp sugar, 1 tsp Worcestershire sauce.

Pineapple (1.5 cups) - pork

6 oz unsweetened pineapple juice, 1/2 cup dry sherry, 2 Tbsp brown sugar, 1 clove garlic minced, 1/2 tsp rosemary leaves.

Red Wine (2 cups) - beef

1 cup red wine, 2/3 cup vegetable oil, 1/2 cup finely chopped onion, 2 cloves garlic minced, 1 tsp salt, 1/2 tsp freshly ground pepper.

Teriyaki (1.5 cups) - beef, chicken, pork, seafood

1/2 cup soy sauce, 1/3 cup dry sherry, 1/3 cup firmly packed brown sugar, 1/4 cup vinegar, 2 tsp vegetable oil, 1 clove garlic minced, 1/2 tsp ground ginger. The most versatile formula on the list.

White Wine (2 cups) - fish

3/4 cup dry white wine, 1/4 cup lemon juice, 1 tsp salt, 1/2 tsp pepper, 1 tsp dry mustard.

Marinating Sense

• Time by texture: fish needs 30-60 minutes; chicken 2-6 hours; beef and lamb take 6 hours to overnight happily. Acidic mixes (wine, vinegar, citrus) turn fish mushy if left too long.
• Bag it: a resealable bag with the air pressed out coats evenly with half the marinade a dish requires - turn it occasionally.
• Reserve before it touches meat: if you want marinade as a serving sauce, set some aside first, the way the Grilled Steak Santa Fe recipe does.

Put a marinade to work on something from the recipe collection, and keep the time charts handy for the cook.