Looking for Homemade Marinades and Sauces?

I haven't bought any stir-fry or marinades for ages and don't intend to... as I am trying to cook from sratch as much as possible but the only one I have that I can make from scratch is a soy/garlic/sweet stir-fry sauce which I double as a marinade. To be honest, I'm rather tired of using the same one each time I cook marinated steak or stir-fries.


When I see Teriaki sauce and stir fry sauces at the supermarket I often wonder if I could duplicate them at home... but the ingredients are often quite obscure as some of them use artificial flavouring to achieve the taste.

I would appreciate any tried and true recipes any of you may have to achieve these sauces... Please don't use brand names of ingredients as I live in Australia and while we can get these ingredients, it helps if you say what the ingredient is rather than the brand name.

Bev in Perth

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By Margie Minard (Guest Post)
July 13, 20050 found this helpful

Have you ever tried a dry rub on roast chicken or beef??? Just rub the meat with olive oil and then a mixture of equal parts salt, pepper, paprika, and brown sugar and broil over a grill. I can't tell you how wonderful that is!! Also, lemon or lime juice, garlic and parmesan cheese is very good on chicken. Don't use acids too long on chicken before cooking or it will go to mush. I found out the hard way. I wouldn't marinade poultry in acids (sours) any longer than a half an hour before cooking.


Beef or pork can marinade a bit longer. Try any salad dressings...they can be very flavorful. Ranch dressing, mixed or dry powder is good on meat and especially in potatoes and in rice!!!! The easiest way to marinade that I've found is to seal the meat and marinade in a zip lock bag. When you are finished, throw away all of the nasty blood and bacteria with the bag. Good luck and God bless.

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July 14, 20050 found this helpful

This is the recipe that I use a lot.
Korean Marinade

1/2 cup soy sauce
4 green onions, finely chopped
4 cloves garlic, minced
1/4 cup sugar
1/4 cup dark sesame oil
1/4 cup dry sherry
1 tablespoon grated ginger root
&frac; teaspoon pepper

Mix all together.
I have used this on beef, chicken, pork and shrimp.
On all but shrimp marinade in refrigerator over-night.


Shrimp should only be a few hours. I have cooked these
on the outdoor grill and also on the George Foreman grill.

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July 14, 20050 found this helpful


&frac; c. soy sauce
2 tbsp. brown sugar
&frac; tsp. ginger
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice

Whisk all together and pour over meat. Let sit in fridge, turning occasionally, for a couple of hours.

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July 14, 20050 found this helpful


&frac; c. plain yogurt (minus 1 tbsp.)
1 tbsp. honey
1 tbsp. curry powder
1 tbsp. olive oil or cooking oil
&frac; tsp. salt

In a small bowl, combine all ingredients. Makes enough for 1-1&frac; lbs. of meat. Marinate meats for 2-4 hours. Can be used to marinade pork, chicken, lamb, or beef for grilling. Long cooking meats should be cooked on indirect heat so that honey doesn't burn. Makes about 1/3 cup marinade.

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July 14, 20050 found this helpful


4 cloves minced garlic
&frac; c. lime juice
&frac; c. olive oil


2 tbsp. lemon juice
2 tbsp. honey
Salt and pepper to taste

Whisk together all ingredients, reserving one tablespoon for basting. Marinade chicken for 1 hour. As chicken is being grilled, use reserved sauce for a baste.

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July 14, 20050 found this helpful


2 tbsp. wasabi powder (if unable to find wasabi powder, replace with 2 tbsps. Horseradish)
&frac; c. real maple syrup
&frac; c. extra virgin olive oil
&frac; c. red wine vinegar
1 clove of garlic, minced fine
1 tbsp. minced shallot or red onion
&frac; tsp. coarsely ground black pepper
&frac; c. cold water

In a medium sized mixing bowl, mix all ingredients thoroughly and store in an airtight container. When you are ready to use this marinade, bring it up to room temperature to allow the olive oil to liquefy. Thoroughly coat your meat or vegetable and allow to soak for 1-2 hours in the refrigerator before grilling.

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July 14, 20050 found this helpful


1 tbsp. brown sugar
3 tbsp. soy sauce
1 tbsp. sesame seeds


2 cloves garlic; chopped
1/8 tsp. fresh black pepper
4 boneless or bone-in chicken breast halves

Combine all ingredients except chicken in a shallow dish. Mix well. Add chicken, turning to coat. Cover and marinate in the refrigerator at least 2 hours. Remove chicken from marinade. Place the marinade in a small saucepan and heat to a boil, then cool. Place the chicken on the grill over medium-hot coals until chicken is done, and juices run clear. Turn and baste frequently with reserved marinade. Serves 4.

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July 14, 20050 found this helpful

Hmmm... not sure why the fractions didn't come through on the posts. They looked fine when I previewed them! Anyway, here's the fractions for the recipes I just posted:


1/2 c. soy sauce
1/2 tsp. ginger

1/4 c. yogurt
1/2 tsp. salt

1/2 c. lime juice
1/2 c. olive oil

1/4 c. maple syrup
1/2 c. olive oil
3/4 c. red wine vinegar
1/2 tsp. pepper
1/4 c. water

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By Judie (Guest Post)
July 14, 20050 found this helpful

Try a dry rub. Rub roast meat with oil. Mix ground oregano and paprika and garlic salt. Rub on top of oil. I use cooking wine to bake it in. Drench it with the wine after rub. It smells like lasagna but its best beef or pork ever. The amounts of spices is up to you. I use more garlic salt then the other two. Experiment with it.

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By Shawn Matthews (Guest Post)
August 30, 20070 found this helpful

I learned this in the military, experimenting with meat.

Take a cheapo beer(amount depends on amount of meat) Pop the top and let it sit in the fridge over night.
Get some steak rub, garlic powder, black pepper, XX virgin olive oil, cayenne pepper, salt, dash of cinnamon. Mix in bowl. Heat up oil/spices before introducing to meat(microwave is just fine)

Once beer is flat, poor in bag with meat. Add oil/spices. Let sit for close to 12 hours or so. Squeezing and shaking bag every now and then.

Grill... Enjoy.
More of a "throw together" for a cook out. But I always get lots of compliments.

For even more flavor. I usually do 2-4lbs steaks, so yes, you'll almost have grill marks yourself by the time you are finished cooking. I go medium rare, slow cook the entire time. Once cook to desired temp, throw some(very little) lemon squirts on it. Serve, enjoy!

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