Marinade mixology is a delicate art. The combination of flavours within the sauce, gravy, stock or jus must complement each other to begin with, and then must be versatile enough to match whatever meat or vegetable it is being paired with.
Some of these sauces can be made ready to serve, while others can be reduced down to a jus or gravy:
Sprite, soy sauce, garlic: The Sprite lends an unexpected sweetness to the classic soy sauce and garlic mix. Excellent as a marinade.
Beer, adobo seasoning, lime juice, oil: Beer is underutilised in a culinary sense, and this mix works well with steaks or onions – anything destined for the barbecue.
Plain yoghurt, turmeric, garam masala: A popular mix in South Asian culture, this mix is slowly working its way into mainstream Western cuisine as a cool contrast to spiced lamb.
Sesame oil, umeboshi vinegar, black pepper: Works particularly well with grilled vegetables.
Buttermilk, pickle juice: Pickles are making a comeback, and the brine itself is as versatile as the pickles.
Balsamic vinegar, honey, whisky: A great steak marinade, but works equally well as a jus or a salad dressing.
