Food Safety

• Marinades typically contain acidic ingredients such as soy sauce or citrus juice, oil and seasonings. These ingredients work together to tenderize and add flavor to meats. Marinades don't kill bacteria, however, so any bacteria lurking in the raw meat can be passed on to the marinade. For this reason, you should discard the marinade or bring it to a full boil before using it in a dip. To ensure the safest product possible, refrigerate the food as it marinates and return the meat and marinade to the refrigerator within an hour of serving.

Method

• To use the marinade as a dip, drain or remove the meat from the marinade. Place the liquid in a pan and bring it to a full rolling boil. Allow it to boil for several minutes. At this point, you can pour it over the meat as a gravy or thicken it with cornstarch to make a dip. Add cornstarch to a bit of cold water and whisk it into the marinade. Stirring constantly, bring the marinade to a boil once again. Continue boiling and stirring until the sauce thickens.

Alternatives

• Although you can safely use leftover marinade as a dip if you boil it first, an even better strategy would be to set aside some of the marinade ahead of time for this purpose. You can thicken the marinade and even chill it if you want a cold dip.

Ingredients

• Making homemade marinades is easy, and when you make your own, you can skip the added salt, sugar and preservatives. To start, pick an acid. Soy sauce works well for an Asian-inspired flavor. Try lime juice for Southwestern flair or orange juice for a fresh, mild flavor. Add a few tablespoons of a high-quality oil, such as canola or olive oil. Seasonings add the final touch of flavor to a marinade. Try garlic, chili powder, thyme, rosemary or liquid smoke. You can even marinate meat in milk, although you probably won't want to save it for a dip.