Homespun Marinade Sauces for Steak and Chicken

These are my five usual standby recipes of marinades for both steak and chicken. Many times I change them up just a little for guests in case they are allergic to something I usually add.

The first of these is simple to make. Understand that I don't make the actual sauces, but use various pre-made sauces mixed.

Good "ole All-Around Grilling Sauce

This is a general all around type of sauce, which goes well with side dishes such as fried greens, baked potatoes and gravy, and corn on the cob. This has a thick consistency to it. The sage and honey make it different enough adding just the right flavor for a quick sauce.

1/2 to 1 cup of HY-TOP Barbeque "Chef's Blend" Sauce
1/4 to 1/2 cup of French's Worcestershire Sauce
1 teaspoon of your local favorite honey*
1/2 teaspoon of sage

There are two tools that are a must for any sauce making. These tools are a wire whip and a one pint stainless steel bowl. These allow most of the sauce to get onto the steak or chicken. Mix all of the ingredients in the bowl and glide each steak through the sauce. Turn them over to get the other side coated well, too.

As soon as you place the steaks on the grill, carefully pour on as much of the remaining sauce as you can without spilling it. Baste this all over the upper side for a good coating. When the undersides of the steaks are done, flip them over and coat the new topside with the remainder of the sauce. The lesser amount mentioned is for four average size rib eye steaks, while the larger amount is for up to eight of them.

*Local honey of any brand will ensure you will not get sick or new allergic reactions.

Harold's Secret Chicken Sauce Recipe - Not to be confused with Chick-fil-A's chargrilled marinade.

What makes this sauce so good is that it has just the right mixture of so many spices that it makes your mouth tingle with delight at all the nuances. Marinating overnight is a must or this would not taste so good. This is a very liquidy type of marinade, which does well with basting. A light salad, dinner rolls, pineapple slices and maybe some cottage cheese on the side are good with this. This would also be a good reason to break out that sweet tea.

Yeah, I'm going to share it. It won't be a secret now.

Remaining pickle juice from a pint jar of Vlassic dill spears
2 tablespoons of Extra Virgin Olive Oil
1/4 teaspoon of ginger
1 teaspoon of concentrated lemon juice
1 teaspoon of Italian seasoning

Mix all the ingredients together well. Chill for a couple of hours and remix before coating chicken. If you are using boneless breasts of chicken, flatten them out first by breaking the membrane on the backside. This recipe is best if you allow the sauce to permeate the chicken for 24 hours before cooking. You will get more flavor from the ginger this way.

Whether you bake, steam, or grill the chicken, keep checking it and basting it with the leftover sauce. Should you choose to grill, don't walk away from the chicken, as it will cook quickly with this sauce.

Jest Fer Stake

This is for you true southerners who like a somewhat thick but still runny sauce. Get out your mashed potatoes & gravy, green beans and cobbed corn for this great meal. Some watermelon or cantaloupe will be a great ending, too.

1 cup of Lea & Perrins Steak Sauce
1 teaspoon of brown sugar
1 tablespoon of olive oil
1 teaspoon of tarragon
1/4 cup of chopped fresh parsley

As usual, mix these ingredients well minus the chopped parsley. It will go on later. This is a baste as you go type of sauce. I like to use this one on the grill, too. Don't cook the steak all the way through on each side yet. Allow it to slightly cook on both sides so you can gradually baste this sauce into it. It's sort of a rotisserie style type of cooking.

When you are done cooking the steak the way you like it, sprinkle on the parsley as garnish. It is now ready to serve.

Wino's Gripping Sauce

This one's a little spicy, but just enough to make you want more. It has a look of a hobo's marinade, but the taste of fine dining. Any side dishes would be a good compliment to this one. This is definitely a wine and dine meal. Break out the china and good silverware for it if you like, but that is not necessary.

Use Red Chardonnay for steak, and white wine for chicken.

2 cups of wine
2 cloves of garlic, minced
1 tablespoon of tabasco sauce
1 teaspoon of coriander
2 tablespoons of extra virgin olive oil

Marinade the steaks or chicken overnight in the wine. Have the other ingredients pre-mixed and ready to pour in the remainder of the wine. Chill the sauce for at least two hours.

Baste the sauce over the steak or chicken before cooking. If you want to add a few whole cloves you can, but this sauce will stand on its own. Allow the steak or chicken to breath a couple of minutes before serving. Some good side dishes for this recipe are fried okra, green beans, sliced tomatoes, whole kernel corn, and mashed potatoes and gravy.

Sauce Malpropre

I like this sauce because you can grow most of the vegetables right at home. This has a vibrant visual colored texture to it. Sauce Malpropre tastes as good as it looks. By the way, it means "messy sauce." You might want an adult bib for this one. Simple to make, this was a concoction I made up when I didn't have much in the refrigerator.

1 cup of sliced mushrooms
1/2 cup of chopped fried bacon
1 teaspoon of salt
1 teaspoon of pepper
1/2 cup of chopped red, yellow and green pepper
1 cup of your favorite Worcestershire sauce
1/4 cup of minced onion

Fry up the bacon first. Drain off the bacon grease, and set the bacon off to the side for now. Clean the pan and saute the mushrooms, onion, and peppers in either butter or olive oil. The latter has a much better flavor. Scoop out into a bowl with the Worcestershire sauce all ready in it. Mix this up well, and gradually crumble the bacon into the sauce.

You may find that you need to add a little more Worcestershire sauce as you mix these ingredients together. Hold off on putting in the salt and pepper.
Braze your chicken or steak with the salt and pepper in a large pan. Gradually pour over the sauce, and simmer until the meat is cooked.

Sauce of Memories

When you have the extra money this is the creme de la creme, and will light your fire. You will be tempted to add stewed or dried tomatoes to this, but let it be. This perfect French idea of mine is a bit on the spicy side when not made correctly. Follow the directions as mentioned for a great tasting sauce.

My recommendations to add with this meal are stuffed mushrooms, rice pilaf, coleslaw, followed up with custard pie for desert.

1/4 teaspoon of thyme
1/4 teaspoon of ginger
1/4 teaspoon of basil
3/4 teaspoon of cilantro
2 cloves of garlic, minced
1/2 cup of thinly sliced shallots
1/4 cup of drained capers, chopped
1 tablespoon of dijon mustard
2 cups of Cabernet Sauvignon wine
1 bay leaf

Pour the two cups of Cabernet Sauvignon wine into a saucepan, and add the bay leaf. Start simmering the wine. Slice the shallots and mince the garlic. Add them to the sauce. Wait a minute or two, and then add the dijon mustard, stirring it in with the tablespoon it was in. You want all of it in there.

Do not let this boil. Now add the spices in the order listed here. Line a cooking dish with aluminum foil well enough to not let the juice escape underneath. As you dip in each piece of chicken or flank of steak, place them on into the cooking dish. Remove the sauce from the stove, and remove the bay leaf as well.

Bake or grill the meat for five to ten minutes, then slowly pour the remainder of the sauce on over them. When these have cooked through, place them on a serving dish and sprinkle on the capers. You can garnish this with parsley if you want, but it is not necessary.

I hope you enjoy these marinade sauces. They are some of my favorites.