Quick Marinades & Rubs

by Mary Sacks

Bases are ideal for creating marinades and rubs. Try these 4 quick and easy recipes for your next cookout.

Roasted Garlic Marinade

Good for Beef or Lamb

Ingredients

• 1 Tbsp. minced fresh rosemary
• 2 Tbsp. RC No Added MSG Roasted Garlic Base
• 2 Tbsp. Dijon mustard

Directions

• Combine all the ingredients. Spread on food and cover with plastic wrap. Return meat to the refrigerator and marinate for a maximum of 4 hours. Grill, broil or pan fry.

Mushroom Rub

Perfect match for a Steak on the grill

Ingredients

• 1 tsp. chopped garlic
• 1 tsp. RC No Added MSG Mushroom Base
• 1 Tbsp. olive oil (See Note below)

Directions

• Combine all ingredients to form a paste. Allow the beef, chicken, or pork to come to room temperature. Rub on the seasoning mix and grill.

Fresh Herb Marinade

Great on Poultry, Fish, Vegetables, or Veal

Ingredients

• ½ cup olive oil (See Note below)
• 1 Tbsp. fresh dill, minced or tarragon, or chervil, or fennel
• 1 Tbsp. chives, minced
• ¼ Tbsp. fresh marjoram, minced
• ½ tsp. RBC Vegetable Base
• ⅛ tsp. black pepper
• ¼ cup tarragon vinegar

Directions

• Combine all the ingredients. Spread on food and cover with plastic wrap. Return meat to the refrigerator and marinate for a maximum of 4 hours. Grill, broil or pan fry.

Western Marinade

Ideal for Beef, Poultry or Fish

Ingredients

• ¼ cup salad oil (See Note below)
• 1 clove minced garlic
• 2 Tbsp. lime juice
• ¼ chopped onion
• 1 tsp. red flaked flakes
• chopped cilantro
• 2 tsp. of either RBC Chicken Base, RBC Beef Base, or RBC Seafood Base

Directions

• Combine all the ingredients. Spread on food and cover with plastic wrap. Return meat to the refrigerator and marinate for a maximum of 4 hours. Grill, broil or pan fry.

Note

• Most chefs prefer oil to water but beware of possible grill flare-up when using oil. Water, orange or apple juices are an option.

Leave a comment

Comments will be approved before showing up.

Also in Recipes