marinade
From Longman Dictionary of Contemporary EnglishCookingmarinademar‧i‧nade /ˌmærəˈneɪd/ noun [countable, uncountable]
DFCa mixture of oil and spices in which meat or fish is put for a time before being cookedExamples from the Corpusmarinade• Remove squab from marinade, reserving marinade, and pat dry with paper towels.• Place meat or game birds in marinade and refrigerate for 4 to 6 hours or overnight.• Grill poussins under moderately high heat for 15-20 minutes on each side, basting with the marinade.• Place the chicken in a shallow dish, coat with the marinade and leave for at least 2 hours.• Any cut of meat, chicken or fish will benefit from this marinade - so simple and useful.• Baste every 15 minutes with marinade.Origin marinade (1700-1800) French Spanish marinada, from marinar “to preserve in salt”, from Latin marinus; → MARINE
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