Reserved Marinade

• The simplest, safest way to turn your marinade into a sauce is by making extra and reserving a portion for later use. This method ensures that the marinade never comes into contact with raw meat. Use the marinade directly as a sauce or reduce it if you want a thicker sauce.

Used Marinade

• Turning used marinade into a sauce is perfectly safe, as long as you follow a few simple instructions. Always marinate your food in the refrigerator and never at room temperature. Boil the marinade for at least one full minute to kill off any harmful bacteria that may be present. Never use the same marinade twice without boiling it beforehand.

Directions

• If you've cooked your marinated meat in a pan, re-use that pan for your reduction sauce. All the tasty little browned bits will be incorporated into your sauce. Add the marinade to the pan and turn the heat to high. Boil the marinade, stirring frequently and scraping the bottom of the pan to release solid pieces left over from cooking the meat. Remember to boil the marinade for at least one minute if it has come in contact with raw meat. Allow the marinade to boil until it is reduced by at least half and has a syrupy texture.

Tips

• Some marinades can be rather pungent to ensure that the flavor penetrates the meat. A reduced marinade may have a very strong flavor, so be sure to taste it before spooning it over your dish. If the marinade contained large solids, such as garlic or ginger, strain these out with a fine-mesh sieve before serving. You may add a pat of butter or a splash of cream to your sauce once it is reduced, if you wish.