'Everything' Marinade
This marinade really does go with everything! I love it best on sous vide steak; put it into a vacuum bag with the meat and cook directly in the marinade. Simmer down those bag juices after cooking for the best steak sauce you've ever had. Adapted from the wonderful cookbook 'Sous Vide Meal Prep' by Chelsea Cole.
Servings: 6
Calories: 64kcal
Ingredients
- 1/4 cup light soy sauce
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 1 Tbsp light brown sugar
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mixed herbs dried
- 1/2 tsp red pepper flakes chilli flakes
- 1/2 tsp fine salt
- 1/2 tsp cracked black pepper
Instructions
- Put all the ingredients into a small bowl and stir well to combine.1/4 cup light soy sauce, 2 Tbsp olive oil, 1 Tbsp apple cider vinegar, 1 Tbsp Worcestershire sauce, 1 Tbsp Dijon mustard, 1 Tbsp light brown sugar, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp mixed herbs, 1/2 tsp red pepper flakes, 1/2 tsp fine salt, 1/2 tsp cracked black pepper
- Add to steak, chicken, pork or fish and turn to coat. Marinate for 1-3 hours before cooking. For sous vide, you can bag the marinade with your protein and cook immediately, no need to marinate first.
Notes
- The given quantities are enough to marinate 1-2 lbs (500g-1kg) of meat.
- If you'd like a spicier marinade, you can add a chopped fresh red chilli or a teaspoon of cayenne pepper.
Nutrition
Calories: 64kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 803mg | Potassium: 72mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 56IU | Vitamin C: 0.5mg | Calcium: 12mg | Iron: 1mg
