Diva Tasting: Marinade 101…


All good marinade consists of 3 ingredients: acid or enzymes, fats, and seasonings to create flavorful liquid. Always refrigerate while marinating.

Basic Recipe:

1 Part Acid 3 Parts Oil Seasonings

Rum Extra Virgin Olive Oil Fresh & Dried Herbs

Citrus Juices Basil Oil Spices

Fruit Nectar Sesame Oil Onion & Shallots

Wine or Beer Mayonnaise Green Onions

Vinegars Buttermilk Garlic Minced

Buttermilk Almond Oil Fresh Grated Ginger

Grapeseed Oil Nutmeg (Dash)

Suggested Enzymes Coconut Oil Ethnic Spice Blends

Greek Yogurt Pure Maple Syrup

Cream Hot Pepper Flakes

Pineapple Juice Siracha for Heat



Recommended Timing:

(1 hour is good, more is better) Recommendations for Various Proteins

Shellfish 15 min

Seafood 20-30 Min

Veggies 30-40 Min

Chicken & Pork 3-12 Hours

Beef and Lamb 3-24 Hours


  • Use a blender or food processor to blend it
  • Remember Vinegar and Citrus is strong and faster than Buttermilk or Mayonnaise
  • Salt Dries Food don’t add to marinade, layer salt on the grill if needed
  • Let marinade drip back and reserve if needed
  • Marinade in zip bags and shake to cover several times while in the frige to make sure everything is coated.

Dos and Do NOTES:

  • Remember Aluminum React to Acids. Do not use to marinade; will affect the flavor.
  • If you are using marinade in sauce bring to a rolling boil for at least 5 minutes to kill bacteria.

NOTES: As you see, marinades typically feature an oil and an acid, but put your signature on them. Add your own creativity with fresh or dried herbs, spices, shallots, garlic, ginger, citrus zest; prepared condiments like mustard, ketchup, or plum sauce. For your oil base, use your favorites. You can also use coconut milk.

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