marinade [mar′ə nād′]
Webster's New World College Dictionary Copyright © 2010 by Wiley Publishing, Inc., Cleveland, Ohio.
- a spiced pickling solution, esp. a mixture of oil, wine or vinegar, and spices, in which meat, fish, etc. is steeped, often before cooking
- meat or fish thus steeped
Origin: Fr from Spanish marinada from marinar, to pickle inch(es) brine from marino from Classical Latin marinus: see marine
transitive verb marinaded, marinading
Used by arrangement with John Wiley & Sons, Inc.
The American Heritage® Dictionary of the English Language, 4th edition Copyright © 2010 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
A liquid mixture, usually of vinegar or wine and oil with various spices and herbs, in which meat, fowl, fish, or vegetables are soaked before cooking. transitive verb mar·i·nad·ed
To soak (food) in such a mixture; marinate.
Origin: French, probably from Italian marinare, to marinate, from Latin (aqua) marīna, sea(water), brine, pickle, feminine of marīnus, of the sea; see Marine .