Crushing garlic releases allicin compounds that break down in 10 minutes—why this marinade timing actually matters.
Garlic and Onion Marinade
Elevate your culinary creations with this zesty garlic and onion marinade! Packed with aromatic garlic, sweet onions, and a splash of tangy vinegar, this marinade infuses your favorite meats with irresistible flavor. Just let your protein soak in this delicious blend for a few hours, and get ready to impress your taste buds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 15 garlic cloves (normal size)
- 1 white onion
🧂Spices & Seasonings(5)
- 2 teaspoons black pepper (10 ml)
- 1 Tablespoon Cumin (15 ml)
- 1 Tablespoon oregano (15 ml)
- 2 tsp kosher OCEAN (salt) (10 ml)
- 2 tsp smoked paprika (10 ml)
🍯Sauces & Condiments(3)
- 2 Tablespoons Dijon mustard (30 ml)
- 1 Tablespoon hot sauce (15 ml)
- 2 Tablespoons red wine vinegar (30 ml)
👨🍳 Instructions
- 1
Put the entire onion into the food processor.
- 2
Add the garlic cloves.
- 3
Mix in two tablespoons of Dijon mustard and two tablespoons of red wine vinegar.
- 4
Add one tablespoon each of oregano and cumin.
- 5
Stir in one tablespoon of your favorite hot sauce.
- 6
Mix in two teaspoons of smoked paprika and black pepper.
- 7
Add two teaspoons of kosher salt.
- 8
Blend until smooth.
- 9
Marinate the meat for about eight hours before cooking.
💡 Pro Tips
- ✓Pulse the onion 8-10 times before adding other ingredients to prevent over-processing, which releases excess moisture and creates a watery marinade that won't adhere to proteins properly.technique8-10 pulses
- ✓Add salt last and blend for only 10-15 seconds after adding it, as salt immediately starts breaking down cell walls and can turn your marinade into liquid if over-processed.timing10-15 seconds
- ✓Use kosher salt at 1% of total marinade weight because its larger crystals dissolve more slowly, preventing over-salting while the enzymes in onion and garlic tenderize proteins.ingredient1% by weight
- ✓Let the completed marinade rest for 30 minutes before using to allow the acid from vinegar to mellow and garlic's allicin compounds to fully develop their flavor.timing30 minutes
- ✓Scrape down the food processor bowl sides every 20-30 seconds during blending to ensure even particle size and prevent large chunks that won't distribute flavors uniformly.equipment20-30 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Crushing garlic releases allicin compounds that break down in 10 minutes—why this marinade timing actually matters.
Garlic and Onion Marinade
Elevate your culinary creations with this zesty garlic and onion marinade! Packed with aromatic garlic, sweet onions, and a splash of tangy vinegar, this marinade infuses your favorite meats with irresistible flavor. Just let your protein soak in this delicious blend for a few hours, and get ready to impress your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 15 garlic cloves (normal size)
- 1 white onion
🧂Spices & Seasonings(5)
- 2 teaspoons black pepper (10 ml)
- 1 Tablespoon Cumin (15 ml)
- 1 Tablespoon oregano (15 ml)
- 2 tsp kosher OCEAN (salt) (10 ml)
- 2 tsp smoked paprika (10 ml)
🍯Sauces & Condiments(3)
- 2 Tablespoons Dijon mustard (30 ml)
- 1 Tablespoon hot sauce (15 ml)
- 2 Tablespoons red wine vinegar (30 ml)
👨🍳 Instructions
- 1
Put the entire onion into the food processor.
- 2
Add the garlic cloves.
- 3
Mix in two tablespoons of Dijon mustard and two tablespoons of red wine vinegar.
- 4
Add one tablespoon each of oregano and cumin.
- 5
Stir in one tablespoon of your favorite hot sauce.
- 6
Mix in two teaspoons of smoked paprika and black pepper.
- 7
Add two teaspoons of kosher salt.
- 8
Blend until smooth.
- 9
Marinate the meat for about eight hours before cooking.
💡 Pro Tips
- ✓Pulse the onion 8-10 times before adding other ingredients to prevent over-processing, which releases excess moisture and creates a watery marinade that won't adhere to proteins properly.technique8-10 pulses
- ✓Add salt last and blend for only 10-15 seconds after adding it, as salt immediately starts breaking down cell walls and can turn your marinade into liquid if over-processed.timing10-15 seconds
- ✓Use kosher salt at 1% of total marinade weight because its larger crystals dissolve more slowly, preventing over-salting while the enzymes in onion and garlic tenderize proteins.ingredient1% by weight
- ✓Let the completed marinade rest for 30 minutes before using to allow the acid from vinegar to mellow and garlic's allicin compounds to fully develop their flavor.timing30 minutes
- ✓Scrape down the food processor bowl sides every 20-30 seconds during blending to ensure even particle size and prevent large chunks that won't distribute flavors uniformly.equipment20-30 seconds