VocabDictionary

marinade

/ˌmær.ɪˈneɪd/intermediate Level

English Meaning & Definitions

1.noun

A seasoned liquid, typically consisting of oil, wine, vinegar, or citrus juice, in which meat, fish, or vegetables are soaked before cooking to add flavor or tenderize.

Example Sentences:
  • The chef prepared a spicy soy-based marinade for the flank steak.
  • Let the chicken sit in the marinade for at least four hours to ensure the flavors penetrate the meat.
2.verb

To soak food in a seasoned liquid before cooking.

Example Sentences:
  • You should marinade the tofu overnight for the best results.
  • I decided to marinade the salmon in a mixture of honey and ginger.
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English Synonyms & Near Equivalents

English Antonyms & Opposites

Comprehensive Thesaurus Breakdown

Compare formal, informal, literary synonyms and register nuances for “marinade”.

Thesaurus Entry
Cultural Origin & Etymology

Derived from the French 'marinade', which comes from the verb 'mariner' (to marinate), ultimately stemming from the Latin 'marinus' (of the sea). The term originally referred to the use of brine or seawater to preserve or flavor food, reflecting the historical practice of using salt-heavy solutions for food preparation.

Memory Aid & Mnemonic

Think of 'marine' (sea) + 'aid' (help): The sea helps flavor the meat.

Frequently Asked Questions About “marinade

1. What is the meaning of “marinade” in English?

In English, marinade (noun) is defined as: “A seasoned liquid, typically consisting of oil, wine, vinegar, or citrus juice, in which meat, fish, or vegetables are soaked before cooking to add flavor or tenderize.”.

2. How do you use “marinade” in a sentence?

The chef prepared a spicy soy-based marinade for the flank steak.

3. What are English synonyms of “marinade”?

Common synonyms include:brine,sauce,pickle,steep

4. What is the etymology and word origin of “marinade”?

Derived from the French 'marinade', which comes from the verb 'mariner' (to marinate), ultimately stemming from the Latin 'marinus' (of the sea). The term originally referred to the use of brine or seawater to preserve or flavor food, reflecting the historical practice of using salt-heavy solutions for food preparation.