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Marinade

A liquid mixture of vinegar, water, onion, parsley, garlic, pepper, salt, butter, carrot, bay leaf, and broth used to soak meat before frying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Marinade

Ingredients

Directions

Make the marinade

  1. Combine vinegar and water in a bowl.

  2. Add sliced onion, parsley, garlic, pepper, and salt.

  3. For frying vegetables, omit onion and garlic.

  4. In a stewpan, melt butter. Add chopped carrot, onion, pepper, salt, bay leaf, and parsley.

  5. Moisten with water or bouillon and vinegar.

  6. Boil together and strain through a sieve.

Use the marinade

  1. Soak meat or poultry in the marinade before frying.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Vinegar
Provides acidity that helps tenderise the meat and brighten its flavour.
Onion
Adds aromatic sweetness and flavour to the marinade.
Garlic
Contributes pungent aroma that carries into the cooked meat.
Butter
Adds fat and richness to the vegetables cooked in the stewpan.
Carrot
Adds sweetness and body to the stewed vegetable base.

Swap the clove

How well each one fits the dish's main ingredients (vinegar, onion, parsley, garlic, pepper, butter, carrot):

  1. Thymefits better
  2. Marjoramfits better
  3. Tarragonfits better
  4. Clovethe original

Fit is the average pairing score against vinegar, onion, parsley, garlic, pepper, butter, carrot. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More meat marinade recipes

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