marinade

Etymology

Borrowed from French marinade.

noun

1. A seasoned, often acidic liquid mixture in which food is marinated, or soaked, usually to flavor and prepare it for cooking.
   I like to use a lemon marinade with chicken.
   How much marinade you need depends on the amount of food to be marinated. 2003, Jean Paré, Company’s Coming: Year-Round Grilling, Company’s Coming Publishing Limited, published 2005, page 11
   First, marinate the tofu. In a bowl, whisk the kecap manis, chilli sauce, and sesame oil together. Cut the tofu into strips about 1cm thick, mix gently (so it doesn't break) with the marinade and leave in the fridge for half an hour. 8 May 2012, Yotam Ottolenghi, Sami Tamimi, Ottolenghi: The Cookbook, Random House, page 79

verb

1. To marinate.
   You could just use ordinary shop-bought kecap manis to marinade the meat, but making your own is easy, has a far more elegant fragrance and is, above all, such a great brag! Flavouring kecap manis is an intensely personal thing, so try this version now and next time cook the sauce down with crushed, split lemongrass and a shredded lime leaf. 27 October 2015, Matt Preston, The Simple Secrets to Cooking Everything Better, Plum, page 192