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Another Marinade

A vinegar-based herb and vegetable mixture used to marinate meat before roasting.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Sage and rosemary match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 465 recipes. Both carry 1,8-cineol, which smells eucalyptus, camphor. The science ↓

Another Marinade

Ingredients

Directions

  1. In a bowl, combine vinegar, salt, pepper, spices, onion, sage, rosemary, celery, parsley, and leek, then mix well to create the marinade.

  2. Use this marinade to soak meat before roasting.

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. Sage + rosemarytop 1% of all pairs
    Smell alikestrong
    Cooked together465 recipes

    Shared aroma: 1,8-cineol (eucalyptus, camphor).

  2. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  3. Sage + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together1,445 recipes

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

  4. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  5. Rosemary + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together713 recipes

    Shared aroma: estragole (anise, licorice).

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 carries the herb flavours.
Onion
Adds savoury sweetness and aromatic flavour to the marinade.
Leek
Contributes a mild onion-like aroma and savoury depth to the marinade.
Dried sage
Adds a earthy, aromatic herbal flavour that suits roasted meat.
Dried rosemary
Adds a resinous, pine-like aroma that pairs well with roasted meat.

Swap the leek

How well each one fits the dish's main ingredients (vinegar, pepper, onion, sage, rosemary, celery, parsley):

  1. Carrotfits better
  2. Mustardfits better
  3. Parsnipfits better
  4. Leekthe original

Fit is the average pairing score against vinegar, pepper, onion, sage, rosemary, celery, parsley. 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.

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