Marinades, Glazes & Sauces for meat & vegetables

Sometimes you just get tired of plain veggies and meat, ya know? That’s when a good sauce or glaze can be a lifesaver. But who wants to comb through recipes, only to find you’re missing one key ingredient? So instead I whip up batches of sauce and glaze all at once and keep them in the fridge. (I save bottles from stuff like honey and jam, for just this purpose).

Balsamic-Rosemary Marinade (for beef, lamb or chicken)

1/2 c balsamic vinegar (I used fig-infused)
1/4 c olive oil
1 T chopped fresh rosemary
1 t salt
2 t pepper

Raspberry-Mustard-Soy Glaze (for Salmon)

1/4 c raspberry jam (or apricot)
1 T dijon mustard
1 T soy sauce
1 T olive oil
1 t minced garlic

Sweet & Spicy Ginger-Soy Sauce (for salmon and vegetables)

1 T rice wine vinegar
1 T soy sauce
2 t olive oil
1 1/2 T honey
1 t Vietnamese chili garlic sauce
1 T water
3 garlic cloves, minced
2 1/2-inch pieces of ginger, minced

This one needs to be microwaved for 2 minutes – but be careful it doesn’t boil over!

Soy Ginger Scallion Poaching Liquid (for salmon)

1 c soy sauce
ginger slices

Cover salmon with water and add the poaching liquid. Cover and boil for 1 minute. Let sit for 10 minutes until done.

Coconut, Curry & Lemon Grass Poaching Liquid (for salmon)

1 14-oz can coconut milk
several pieces lemon grass
unpeeled slices of ginger
1 T curry powder
2 heaping t salt (the recipe calls for 2 T, but I can’t bring myself to put in that much salt!!)

Cook the same as above


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