World Famous Marinade

This marinade may not actually be world famous yet, but it should be. It is a magical sauce that makes everything, from beef to zucchini, taste like a little slice of happiness. The original was created by my mother after she had something like it at a friend’s house. She loved it so much that she went home, looked through her cookbooks and cobbled together a few different recipes to make what she wanted. What makes it so special is that it works with the natural flavor of whatever you are marinading instead of overpowering it, creating a new, third delicious flavor. It is possible to over-marinate chicken and fish but honestly, even when it’s strong, it’s still really good.

We used it for a barbecue last week on chicken, bison flank steak and a grilled vegetable medley and everything had its own unique taste. I wanted to take pictures for this post, but by the time I got outside with my camera there was nothing to photograph. You’ll just have to use your imagination for the finished product.

World Famous Marinade

  • 3/4 cup soy sauce
  • 6 Tbs white wine
  • 2 Tbs toasted sesame oil
  • 1 Tbs ginger, minced
  • 4 cloves garlic, minced
  • 6 Tbs brown sugar
  • 1/2 tsp dry mustard
  • 3 scallions, sliced
  1. Combine all ingredients, mixing well.
  2. Marinate pork, chicken or beef several hours or overnight.  Marinate fish, vegetables of mushrooms 1-2 hours.
  3. Grill or broil, using remaining marinade to baste.  DO NOT reuse marinade.
  4. Unused marinade lasts for months in the refrigerator.

I can not stress this enough, it MUST be toasted sesame oil.  You can usually find it in the Asian section of the grocery store.  Regular sesame oil is wrong and throws off the whole harmony of flavors.

I don't care if you use Eden brand, just so long as it's toasted.

By [E]SaraB

Glass artisan by day, blogger by night (and sometimes vice versa). SaraB has three kids, three pets, one husband and a bizarre sense of humor. Her glass pendants can be found at if you're interested in checking it out.

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