Onion Marinade

Name: Onion Marinade
Prep time: 10 min
Total time: 10 min
Yield: 120 ml
Cuisine: Latin
Ingredients: 110 g Onion; 4 g Garlic; 60 ml Olive Oil; 30 ml Water

Independent adaptation of a publicly published Greg Denton & Gabrielle Quiñónez Denton recipe. Not affiliated with, sponsored by, or endorsed by Greg Denton & Gabrielle Quiñónez Denton.

Onion Marinade from a national-award-winning chef.

Ratio

Olive Oil 60 mlWater 30 ml

Ingredients

Onion — 110 g
Garlic — 4 g
Olive Oil — 60 ml
Water — 30 ml

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Greg Denton & Gabrielle Quiñónez Denton works in Argentine-inspired / wood-fire Pacific Northwest at Ox; credentials include James Beard Best Chef: Northwest 2017 (Ox).

Originally published as Onion Marinade (Skirt Steak).

Adapted from a Greg Denton & Gabrielle Quiñónez Denton recipe (Greg & Gabrielle Quiñónez Denton / Around the Fire (Los Angeles Times)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Greg & Gabrielle Quiñónez Denton / Around the Fire (Los Angeles Times) (published as “Onion Marinade (Skirt Steak)”). Full citation lives in Provenance.