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Make 8 different sauces using my Million Dollar Marinade!

Nov
06
Make 8 different sauces using my Million Dollar Marinade!
Posted by admin in blog posts, Recipes | 0 Comments

All recipes for sauce will be for 4 servings. Feel free to halve or double as necessary.

mdm
Marinate you fish, beef, chicken, turkey, pork, vegetables or seafood with MDM  for at least 4 hours or overnight. Do not discard marinade! Place your reserved marinade in a small saucepan and bring to a boil over medium heat. Allow it to boil for 5 minutes and reduce to low. Use as is as a great topping or dipping sauce or combine with the ingredients below and make 8 other delicious sauces!

This is truly cooking for dummies in a bottle!

 



Miso Glaze for fish (salmon, Seabass, mahi mahi etc)

  • ½ c MDM
  • ¼  c dry sake
  • ¼ c brown sugar
  • 3 T. Miso Paste

Whisk all ingredients together until dissolved bring to a boil and reduce to low until reduced by half. Use as a delicious sauce with your favorite fish. Serve with Jasmine rice and Asian veggies.

 



Grainy mustard and cream sauce for pork, chicken. shrimp

  • ½ c MDM
  • ½ c heavy cream
  • 3 T grainy mustard

Whisk all ingredients together until dissolved bring to a boil and reduce to low until reduced by half. Serve with whole wheat pasta or brown rice and roasted asparagus.

 



BBQ Sauce and Honey for ribs, pork, chicken

  • ½ c MDM
  • ½ c prepared bbq sauce (I love Sweet Baby Rays)
  • ¼ c honey

Whisk all ingredients together until dissolved bring to a boil and reduce to low until reduced by half. Serve with baby roasted potatoes and corn.

 



Turkey and chicken gravy

  • ¾ c MDM
  • ¾ c chicken stock
  • ¼ c dry white wine
  • 4 T cold butter in small cubes

Whisk all ingredients together (except butter) until dissolved. Bring to a boil and reduce to low until reduced by half. Whisk in the cold butter little by little until gravy is thickened.  Serve with Mashed potatoes and steamed broccoli.

 



Thai Chili Sauce for Shrimp and Chicken

  • ½ c MDM
  • ½ c prepared thai chili sauce (sweet)
  • 3T water

Whisk all ingredients together until dissolved bring to a boil and reduce to low until reduced by half. Serve with rice noodles and vegetables.

 



Red Wine and Mushroom for Beef and Pork

  • ½ c MDM
  • ¼  c dry red wine
  • ¼ c beef stock
  • 3 T chopped shallots
  • 3T cold butter in cubes
  • ¼ pound sliced mushrooms (white, cremini, or shitaki)

In a sauté pan heat butter over medium high add shallots and cook for 1 to 2 minutes. Add mushrooms seasoned with a touch of salt and pepper and cook until the edges are golden. Set shallot and mushroom mixture aside. In a small saucepan combine the MDM, beef stock, and red wine and bring to a boil. Reduce to low and continue cooking until mixture is reduced by a third and slightly thickened. You may add an additional T of cold butter to thicken sauce and give it a nice gloss. Combine with mushroom and shallots and serve over grilled steak.

 

 



Soy Ginger brown sugar

  • ½ c MDM
  • ¼ c. reduced sodium soy sauce
  • ¼ c. NO SALT chicken or vegetable stock
  • 1 T. toasted sesame seeds
  • 3 T. brown sugar

In a small sauce pan combine all ingredients over medium heat and allow to come to a boil. Lower the temperature to low and continue simmering until sauce is reduced by a quarter and thickened slightly. Serve with your favorite meat, fish, or veggies.

 



Lemon wine butter

  • ½ c MDM
  • The juice of ½ a lemon
  • ½ c. low sodium chicken or vegetable stock
  • ¼ c. white wine
  • 3 T. cold butter cubed

In a small saucepan combine all ingredients (except butter) and bring to a boil over medium heat. Lower the temperature to low and continue simmering until sauce is reduced by a quarter. Add the cubes of cold butter while stirring continuously until sauce is slightly thickened and glossy. Serve immediately.


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