[Xabia Jim]

IN

to me there are three components to a marinade....

Simply put that's Oil, Acid and Spice for flavor..... (And some Indian foods like tandoori use yogurt as a marinade) jFor smaller marinades I like to put them in a zip-loc bag and just turn it periodically in the fridge.

For the oil I almost always use olive oils but other oils are okay (oil helps keep the meat from drying out too much and balances with the acid)

The acid side comes from vinegar and/or wine and/or fruit. I use a red or white wine, sometimes an apple cider vinegar and sometimes fruits, depending on what flavor I'm going for...lemons, limes, pomegranites...the acid can cook the meat (seviche?) so some chef's don't like to marinate too long but it's never bothered me.

And for the spice/flavor, anything goes....usually it's garlic, onions, fresh or dried spices like rosemary/thyme/sage.....sauces like soy or worscheshire. work......for sure mustards are good.... jars of preserves I didn't use.

Okay to answer your question the favorite must be olive oil, red & white wine, crushed garlic and fresh rosemary...because that's what's in the fridge marinating the lamb right now!!!!