What can I substitute in marinades?

A friend asked me this on Friday:

The marinade I want to make calls for soy sauce, which I’m out of. What can I use instead?

Marinades are essentially mixes of three components:

  1. Acid
  2. Umami/flavoring
  3. Salt

Soy sauce fills both the Umami and Salt components. In its place, you can try:

  • Worcestershire sauce
  • Balsamic vinegar with a less of the other acid component you are using

 

Making your own Marinades

Want to experiment with making your own marinades? Try one from each category, then add olive oil and your favorite spices, and give it a shot:

Acid

  • Lemon juice
  • Lime juice
  • Apple cider vinegar
  • Rice wine vinegar
  • Red wine vinegar
  • White vinegar
  • Italian salad dressing

Umami/Flavoring

  • Soy sauce
  • Worcestershire sauce
  • Fish sauce
  • Coconut aminos
  • BBQ sauce
  • Hot sauce
  • Liquid smoke
  • Balsamic vinegar

Salt

  • Well…salt. There are different kinds, so you get the idea. Smoked salt is pretty great!

Note: None of these combinations will taste the same. You’ll like some more than others. Some components are stronger than others. I like to taste each component and be mindful of how the flavors will come out in the finished dish. Keep in mind other ingredients and the cooking method.

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