A liquid mixture, often of vinegar or wine with various seasonings, in which meat or other food is soaked to enhance its flavor and sometimes to tenderize it.
tr.v. (mărə-nād′) mar·i·nad·ed, mar·i·nad·ing, mar·i·nades
To soak (food) in such a mixture; marinate.
[French, probably from Italian marinare, to marinate, from Latin (aqua) marīna, sea(water), brine, pickle, feminine of marīnus, of the sea; see MARINE.]
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