Kitchen Marinade

Name: Kitchen Marinade
Ingredients: 1/3 c. oil (olive or vegetable); 1/3 c. lemon juice (other fruit juice, vinegar, wine or beer); 1/2 tsp. salt and pepper; 1/2 tsp. Worcestershire sauce; 1 Tbsp. marjoram (any herb will do; use many, but keep to 2 Tbsp.); 1/2 tsp. hot pepper flakes (few dashes of hot sauce); 1/3 c. minced onion; 2 cloves garlic, minced (optional); 1/4 c. Ketchup (optional)

9 ingredients

6 steps

Ingredients

1/3 c. oil (olive or vegetable)
1/3 c. lemon juice (other fruit juice, vinegar, wine or beer)
1/2 tsp. salt and pepper
1/2 tsp. Worcestershire sauce
1 Tbsp. marjoram (any herb will do; use many, but keep to 2 Tbsp.)
1/2 tsp. hot pepper flakes (few dashes of hot sauce)
1/3 c. minced onion
2 cloves garlic, minced (optional)
1/4 c. Ketchup (optional)

Directions

1

Mix together and marinate meat in refrigerator over night or at least 8 hours.
2

Amounts are optional except for oil and juice. You can make it hotter or more mild.
3

If you want a red marinade add the ketchup.
4

Discard marinade after use.
5

You can baste with it, but do not serve it as a sauce unless you bring whats left to a boil.
6

It is best to make extra that you don't use as a marinade and use that for a sauce.