[n. mar-uh-neyd; v. mar-uh-neyd] 
noun, verb, -nad⋅ed, -nad⋅ing.| 1. | a seasoned liquid, usually of vinegar or wine with oil, herbs, spices, etc., in which meat, fish, vegetables, etc., are steeped before cooking. |
| 2. | meat, fish, vegetables, etc., steeped in it. |
| 3. | to marinate. |
| mar·i·nade (mār'ə-nād') n. 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. tr.v. (mār'ə-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.] |