A sauce is thick, and is used for basting the outer surface of the meat. Whereas a marinade has a thin watery-like consistency, so the meat can absorb it easier. This way, flavor is added, as well as the acid in the marinade helps to break down the connective tissues, thus tenderizing the meat.
At the grocery store you’d be buying 2 different bottles – but here is where I can save you some money (and I guarantee it will taste just as delicious!). My recipe can be turned from a marinade into a sauce, by just adding 2 ingredients…
|Teriyaki Marinade & Sauce|| |
- ½ cup GF soy sauce
- ¼ cup brown sugar
- ¼ cup unsweetened pineapple juice
- ¼ tsp ground pepper
- ½-1 clove garlic, to taste
- 1 tsp ground ginger
- Combine together all ingredients in a saucepan. Heat until sugar is dissolved.
- To marinade: allow sauce to cool, then pour into a dish or sealable plastic bag with the meat you want to marinade (reserve some if you want to make a sauce for basting – do not use the marinade that had raw meat soaking in it due to bacteria potential) . Refrigerate 4 hrs to overnight.
- For a sauce: bring marinade to a gently boil and slowly whisk in a cornstarch mixture (1 Tbsp cornstarch mixed with 1 Tbsp cold water). Stir until thickened.
Tools used in this recipe:
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