Marinades, Sauces and Butters
Plain meat, fish, poultry and vegetables of all kinds can be transformed into something really special with this useful collection of marinades and sauces. Try the marinade ideas to add flavour before and during cooking – drizzle a little Ginger Sweet and Sour Marinade over chicken or fish or pour boozy Caribbean Marinade over fruit or vegetable dishes. Alternatively, simply brush meat or fish with a little oil and seasoning, grill (broil) and serve with one of the tasty sauce ideas such as Tarragon Herb Sauce or Mustard Sauce. If you are barbecuing, you can reheat sauces by simply standing them in a flameproof container next to the barbecue coals.
Sesame lemon marinade
This gives a tangy flavour to vegetable chicken or fish kebabs, especially those made with courgettes (zucchini).
Makes about 450 ml/¾ pt/2 cups
90 ml/6 tbsp lemon juice
15 ml/1 tbsp grated lemon rind
200 ml/7 fl oz/scant 1 cup groundnut (peanut) oil
45 ml/3 tbsp sesame seeds
2–3 garlic cloves, crushed
5 ml/1 tsp ground cumin
5 ml/1 tsp dried oregano
60 ml/4 tbsp chopped fresh parsley
Salt and freshly ground black pepper
1 Mix together the lemon juice and rind. Gradually whisk in the oil.
2 Toast the sesame seeds in a dry pan until golden, then crush lightly.
3 Add the lemon juice and oil with all the remaining ingredients, seasoning generously with salt and pepper.
4 Marinate foods for at least 1 hour.
Preparation time: 5 minutes
Marinating time: 1 hour
Ginger sweet and sour marinade
This Chinese-style marinade is suitable for chicken, pork or beef. Beef will benefit from a longer marinating time.
Makes about 450 ml/¾ pt/2 cups
30 ml/2 tbsp hoisin sauce
60 ml/4 tbsp soy sauce
15 ml/1 tbsp clear honey
120 ml/4 fl oz/½ cup lime juice
30 ml/2 tbsp sesame oil
75 ml/5 tbsp groundnut (peanut) oil
2 garlic cloves, crushed
1 small onion, finely chopped
45 ml/3 tbsp chopped fresh coriander (cilantro)
15 ml/1 tbsp grated fresh root ginger
1 star anise
2.5 cm/1 in piece of cinnamon stick
1 Mix together the hoisin and soy sauces, honey and lime juice. Gradually add the oils.
2 Stir in the remaining ingredients.
3 Marinate foods for at least 3 hours.
Preparation time: 5 minutes
Marinating time: 3 hours
Cranberry marinade
Raspberries or strawberries also work well in this recipe, which adds a delicious tang to chicken or other poultry.
Makes about 450 ml/¾ pt/2 cups
225 g/8 oz fresh or frozen cranberries
60 ml/4 tbsp white wine or fruit vinegar
1 small onion, chopped
1 garlic clove, crushed
15 ml/1 tbsp clear honey
45 ml/3 tbsp lemon juice
60 ml/4 tbsp groundnut (peanut) oil
15 ml/1 tbsp chopped fresh tarragon or parsley
Salt and freshly ground black pepper
1 Cook the cranberries in a little water until the skins burst.
2 Leave to cool slightly, then rub through a sieve (strainer).
3 Mix thoroughly with the remaining ingredients.
4 Marinate foods for at least 2 hours, preferably longer.
Preparation time: 15 minutes
Marinating time: 2 hours
Caribbean marinade
Use this marinade for chicken or sweet vegetables.
Makes about 450 ml/¾ pt/2 cups
400 g/14 oz/1 large can of passion fruit or mango
120 ml/4 fl oz/½ cup orange juice
3 garlic cloves, crushed
30 ml/2 tbsp dark rum
30 ml/2 tbsp black treacle (molasses)
60 ml/4 tbsp lime juice
5 ml/1 tsp Tabasco sauce
2.5 ml/½ tsp ground coriander (cilantro)
2.5 ml/½ tsp ground cumin
30 ml/2 tbsp chopped fresh coriander
1 Simmer the passion fruit or mango with the orange juice in a small pan for 5 minutes, then purée in a blender or food processor or rub through a sieve (strainer).
2 Mix with the remaining ingredients in a glass or ceramic bowl (not metal).
3 Marinate foods for at least 2 hours. Use any remaining marinade as a sauce.
Preparation time: 10 minutes
Marinating time: 2 hours
Oriental marinade
This light marinade is ideal for pork and poultry and vegetables such as carrots and mangetout (snow peas). Substitute 30 ml/2 tbsp of lemon juice if you do not have lime juice.
Makes about 450 ml/¾ pt/2 cups
45 ml/3 tbsp lime juice
45 ml/3 tbsp rice wine or white wine vinegar
30 ml/2 tbsp light soy sauce
15 ml/1 tbsp dry sherry
15 ml/1 tbsp sesame oil
60 ml/4 tbsp groundnut (peanut) oil
15 ml/1 tbsp light brown sugar
2.5 ml/½ tsp Chinese five-spice powder
1 large sprig of fresh coriander (cilantro), chopped
1 Mix together the lime juice, vinegar, soy sauce, sherry and sesame oil in a glass or ceramic bowl (not metal).
2 Gradually whisk in the groundnut oil, then stir in the remaining ingredients.
3 Marinate foods for at least 2 hours.
Preparation time: 5 minutes
Marinating time: 2 hours
Barbecue sauce
This classic recipe goes with sausages, burgers, chops, steaks – in fact just about any meat.
Serves 4–6
1 garlic clove, crushed
1 small onion, very finely chopped
10 ml/2 tsp sunflower oil
100 g/4 oz tomato purée (paste)
300 ml/½ pt/1¼ cups fruity dry white wine
10 ml/2 tsp light soy sauce
30 ml/2 tbsp clear honey
30 ml/2 tbsp white wine vinegar
A few drops of Tabasco sauce
Salt and freshly ground black pepper
1 Put the garlic, onion and oil in a small saucepan. Cook for 2 minutes, stirring, until the onion is softened.
2 Add the remaining ingredients, bring to the boil, reduce the heat and simmer for about 20 minutes until thick. Taste and adjust the seasoning.
Preparation time: 5 minutes
Cooking time: 25 minutes
Indonesian hot peanut sauce
Always popular with chicken or pork, this sauce is also great served warm with mixed vegetable kebabs or Quorn for a vegetarian option.
Makes about 450 ml/¾ pt/2 cups
120 ml/4 fl oz/½ cup water
120 ml/4 fl oz/½ cup white wine vinegar
50 g/2 oz/¼ cup light brown sugar
100 g/4 oz/½ cup smooth peanut butter
30 ml/2 tbsp grated fresh root ginger
1 garlic clove, crushed
45 ml/3 tbsp soy sauce
15 ml/1 tbsp chopped fresh coriander (cilantro)
A pinch of cayenne
A little salt
15 ml/1 tbsp sesame oil
1 Boil the water, vinegar and sugar for 5 minutes, stirring to dissolve the sugar.
2 Remove from the heat and leave to cool.
3 Pour into a blender or food processor with all the remaining ingredients except the oil and purée until smooth. Blend in the oil. Return to the saucepan and reheat when required.
Preparation time: 5 minutes
Cooking time: 10 minutes
Mustard sauce
The stronger the variety of mustard you use, the stronger the flavour of the sauce. English mustard is very hot, whereas Dijon mustard is much milder. This sauce is particularly good with beef, sausages or oily fish.
Makes about 450 ml/¾ pt/2 cups
250 ml/8 fl oz/1 cup white wine vinegar
175 ml/6 fl oz/¾ cup made mustard
½ onion, finely chopped
4 garlic cloves, crushed
75 ml/5 tbsp water
60 ml/4 tbsp tomato purée (paste)
15 ml/1 tbsp paprika
2.5 ml/½ tsp cayenne
Salt and freshly ground black pepper
1 Gently simmer all the ingredients for about 20 minutes, stirring occasionally, until the onion is soft and the sauce thick.
2 Serve warm or cold.
Preparation time: 5 minutes
Cooking time: 20 minutes
Tarragon herb sauce
Ideal for serving with vegetable burgers or patties, chicken or white fish.
Makes about 350 ml/12 fl oz/11/3 cups
15 g/½ oz/1 tbsp butter or margarine
15 g/½ oz/2 tbsp plain (all-purpose) flour
300 ml/½ pt/1¼ cups milk
30 ml/2 tbsp chopped fresh tarragon
15 ml/1 tbsp chopped fresh parsley
Salt and freshly ground black pepper
1 Melt the butter or margarine, then stir in the flour and cook over a very low heat for 1 minute, stirring.
2 Remove from the heat and stir in the milk until well blended.
3 Return to a low heat and bring to the boil, stirring, then simmer gently for 2 minutes. Stir in the tarragon and parsley and season well with salt and pepper.
Preparation time: 5 minutes
Cooking time: 5 minutes
Spicy orange and tomato sauce
Give a lift to fish, carrots or other sweet vegetables with this sauce.
Makes about 450 ml/¾ pt/2 cups
100 g/4 oz/½ cup butter or margarine
250 ml/8 fl oz/1 cup tomato purée (paste)
250 ml/8 fl oz/1 cup white wine vinegar
45 ml/3 tbsp horseradish sauce
45 ml/3 tbsp light brown sugar
60 ml/4 tbsp orange juice
30 ml/2 tbsp lemon juice
15 ml/1 tbsp Worcestershire sauce
Salt, to taste
1 Put all the ingredients in a small pan and simmer for about 30 minutes, stirring occasionally, until thick.
2 Serve warm or cold.
Preparation time: 5 minutes
Cooking time: 30 minutes
Deep South sauce
Oily fish, beef or robust vegetables, such as potatoes or fennel, are all delicious with this sauce.
Makes about 450 ml/¾ pt/2 cups
250 ml/8 fl oz/1 cup tomato purée (paste)
1 garlic clove, crushed
150 ml/¼ pt/2/3 cup white wine vinegar
75 g/3 oz/1/3 cup light brown sugar
75 ml/5 tbsp groundnut (peanut) oil
30 ml/2 tbsp Worcestershire sauce
15 ml/1 tbsp mustard powder
15 ml/1 tbsp lemon juice
Salt and freshly ground black pepper
1 Place all the ingredients in a pan and bring to the boil.
2 Simmer gently for 15 minutes, stirring occasionally.
3 Leave to stand for 2 hours, if possible, before serving hot or cold.
Preparation time: 5 minutes
Cooking time: 20 minutes
Standing time: 2 hours
Last-minute sauce ideas
- Fruit sauces complement barbecued and grilled (broiled) meats beautifully: choose from apple sauce, cranberry sauce and redcurrant jelly (clear conserve). You don’t have to make your own as there are many good ready-made brands available.
- To make a refreshing accompaniment for jacket potatoes and all spicy foods, blend plain yoghurt or soured (dairy sour) cream with some snipped fresh chives, salt and pepper.
- Use ramekin dishes (custard cups) arranged on a platter to serve a selection of ready-made sauces and relishes: tomato ketchup (catsup), horseradish sauce, tartare sauce, brown sauce, mint sauce, cucumber relish, sweet pickle – whatever you have available that suits the food.
- For a quick herby tomato sauce, heat passata (sieved tomatoes) with a little dried basil and season to taste.
- To make a fast barbecue sauce, mix equal quantities of tomato ketchup (catsup), golden (light corn) syrup, and vinegar with soy and Worcestershire sauces to taste. Use for basting or as a serving sauce.
- Use a vacuum jug or flask to keep sauces hot; many are attractive enough to be used as serving jugs.
Flavoured butters
Blend any of these flavour combinations into 100 g/4 oz/½ cup of softened unsalted butter, then roll and chill. Slice on to barbecued or grilled (broiled) meats, fish, poultry or vegetables for added flavour.
- 1 crushed garlic clove, 15 ml/1 tbsp chopped fresh herbs – parsley, basil, rosemary, tarragon or oregano – salt and freshly ground black pepper
- 15 ml/1 tbsp toasted sesame seeds, 5 ml/1 tsp sesame oil, 1 finely chopped spring onion (scallion), salt and freshly ground black pepper
- 15 ml/1 tbsp chopped fresh mint, 15 ml/1 tbsp made mustard, salt and freshly ground black pepper
- 5 ml/1 tsp chilli powder, a few drops of Tabasco sauce, salt and freshly ground black pepper
- 75 g/3 oz/¾ cup crushed almonds, plenty of salt and a little freshly ground black pepper
- 3 mashed anchovy fillets, 1 crushed garlic clove and freshly ground black pepper
- 3 sun-dried tomatoes in oil, drained and chopped, 15 ml/1 tbsp chopped fresh basil and freshly ground black pepper
- 50 g/2 oz finely chopped, stoned (pitted) olives, 10 ml/2 tsp finely chopped capers, 15 ml/1 tbsp chopped fresh parsley and freshly ground black pepper
- 100 g/4 oz/1 cup crumbled blue cheese, a pinch of paprika and 30 ml/2 tbsp plain yoghurt