Our Worcestershire-like Black Dip Barbecue Sauce pairs well with many flavors, so there are a lot of options with this marinade. Whip up the Asian version for salmon or pork chops. Try the citrus version with halibut or chicken.


YIELD
About 1 cup marinade

TIME
Active Prep: 5 min
Cook: 15 min


INGREDIENTS

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NOTES

If marinating and glazing, you can safely convert the marinade into a glaze by following all the directions in both steps.



DIRECTIONS

To marinate: Mix all ingredients together in a sealable container. Add chicken, tofu, poultry, salmon, pork, or steak and toss to coat. Cover and marinate for 1 to 2 hours in the refrigerator. Remove protein from marinade before cooking, and save marinade to make a glaze.

To glaze: Boil reserved marinade for 2 to 3 min., stirring often, then reduce heat to a simmer. Cook until mixture is a thin, syrupy consistency, about 3 to 5 min. Immediately pour glaze into a heat safe bowl to stop the cooking process. Use to brush on protein just before it has finished cooking, or serve alongside cooked protein as a dip. Will keep for 2 to 3 days in the refrigerator.



THANKS TO
Mike Johnston, Savory Spice founder

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

3
12 floz Glass Bottle  
$8.95

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