Making Marinades in Bulk
Scaling up marinades is about more than just multiplying numbers; it is about managing the infusion process. When working with large volumes, you gain the benefit of a seasoned base that improves as the ingredients marry.
Balance is everything
Maintain a strict ratio of one part acid to three parts oil to prevent the proteins from turning mushy during longer storage.
- Immersion blender
- Wide-mouth glass jars
- Whisk
- Measuring pitchers
What goes in.
- 2 cupsneutral oil, such as grapeseed or canola
- 2/3 cupacid, such as fresh lemon juice or red wine vinegar
- 1/2 cupsoy sauce or tamari
- 1/2 cupminced garlic
- 1/4 cupdried herbs like oregano or thyme
- 2 tbspcoarse salt
The Immersion Technique
Use an immersion blender to force the oil and acid into a stable suspension. This ensures that every portion of the batch coats the meat evenly rather than separating in the bag.
The method.
Combine the base
Add the oil, acid, and soy sauce to a large glass pitcher or narrow container that fits your immersion blender head.
Incorporate aromatics
Drop in the garlic, herbs, and salt. Do not blend the aromatics into a paste; keep them slightly chunky for better texture on the final cooked product.
Emulsify
Place the blender at the bottom and pulse until the liquid turns opaque and thick. If it stays thin, drizzle in a tablespoon of oil while running the motor.
Portion and store
Pour into jars, leaving an inch of headspace. Label with the date and keep refrigerated for up to two weeks.
Other turns to take.
Spicy Base
Whisk in two tablespoons of chili flake or fresh minced habanero after the initial emulsification.
Sweet-Salty
Replace half of the acid with honey or molasses for a char-heavy finish on the grill.
When it doesn't go to plan.
Always chill the liquid completely before adding it to raw meat to keep the internal temperature of the food safe.
Shake the jar vigorously before every use, as the heavier spices will inevitably settle at the bottom.
Use glass jars; plastic often retains the scent of garlic and onion long after the jar is washed.
The ones that keep coming up.
Can I freeze this marinade?
Yes, but leave at least two inches of space at the top of the jar, as the liquid will expand during freezing.
Should I add fresh herbs or dried?
Use dried for large batches. Fresh herbs have a short lifespan and will turn brown and bitter when sitting in acidic liquid for more than 48 hours.
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