Marinating 101

Any marinade can be broken down to a ratio of fats to acids, along with seasonings (herbs, spices, aromatics). I typically don’t measure when making a marinade but instead loosely follow this ratio:

3 parts fat

examples: canola oil, avocado oil, sunflower oil, coconut milk, yogurt, buttermilk

1 part acid

examples: lemon juice, lime juice, vinegar, wine

1 part seasoning

examples: garlic, onions, shallots, fresh or dried herbs, spices, chili