Garlic Marinade

Get Saucy

If you love garlic as much as I do, then you’ll love this vampire worthy garlic marinade. Many years ago, I checked off a bucket list item off of my list of to do’s. I went to the Gilroy Garlic Festival in Gilroy, CA. The oddest thing I ate was garlic ice cream. Yes, I said ice cream! It was savory, yet sweet and creamy and oddly, surprisingly kind of tasty. You could literally smell garlic on the highway going into this small town of about 55,000 people!

This recipe is great as a marinade for meats and vegetables. Plus, it’s also versatile enough to be used as a dipping sauce or add just a tablespoon into a salad dressing to kick it up a notch!

Garlic Marinade Recipe

1 large bulb of fresh peeled garlic
1/2 medium white onion, chopped
1 Tbsp 50/50 mix of sea salt and kosher salt
1 Tsp tamari soy sauce
1/3 cup of water
2 Tbsp apple cider vinegar
1/2 Tsp ground black pepper
1 Tsp paprika
1 Tbsp brown sugar
1/2 cup of canola or grapeseed oil


If you’re using this recipe as a straight marinade, omit the oil until you’re all set marinading then add the oil in. Otherwise, combine all the ingredients together in a food processor or with an immersion blender. I prefer using an immersion blender since I can place all of the ingredients in a large glass mason jar. I just blend and put a lid on for easy storage.

Note that if you’re using this sauce to cook or grill with that it’s important to use a high heat oil such as vegetable or grape seed. Avoid peanut oil as it’ll alter the flavor of the sauce. As for the soy sauce, you can use a traditional soy sauce instead of the type made from tamari. I prefer the taste of tamari based soy sauces. You can also use coconut aminos or Bragg’s liquid aminos, but I tend to use these as finishing sauces to avoid applying heat to the aminos.

Enjoy! Get ready to chew some mint and brush your teeth afterwards.

Recipe copyright Sue Liang, 2018


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