Q: Many meat recipes include instructions for turning the marinade into a sauce for the finished dish. But the handful of times I've tried this, my sauce smells...meat funky. And hence, extremely unappetizing. Is there something I'm doing wrong, or is it simply just a "bad sauce"?
Sent by Mike
Editor: When I want to make the marinade into a sauce for the finished dish, I usually either make a little extra or I save a cup or so of the marinade before adding it to the meat. I use this reserved marinade for making the sauce and toss what was used to actually marinate the meat.
Readers, what do you do?