"In an interview with Chowhound, celebrity chef and restaurateur Marcus Samuelssen details how to safely repurpose your leftover marinade. "Bring that marinade to a boil and let it simmer for a few minutes," he said. "That high heat kills off anything harmful, and you're left with a deeply flavored reduction that can be used as a glaze, a sauce base, or even brushed back onto the grilled meat in the final seconds of cooking.""
"Boiling your marinade brings your liquid, including those pesky, bacteria-laden meat juices, to the safe temperature of 165 degrees Fahrenheit. Make sure to use a food thermometer to ensure you've reached this ideal temperature, and keep it boiling for five minutes to be extra safe. By then, it will reduce it into a great base for a sauce; though be aware that the flavor and composition of the sauce may be a little different after boiling."
"You can turn almost any sauce into a marinade, so it stands to reason that your marinades can become great sauces, too. Marinades tend to be thinner and punchier in flavor than thicker sauces in order to better penetrate into the meat. Therefore, when heating and reducing your leftover marinade to transform it into a sauce, you may want to add something that"
Leftover marinade can be safely repurposed by bringing it to a boil and simmering to kill harmful bacteria, then reducing it into a sauce or glaze. Heat the liquid to at least 165 degrees Fahrenheit and use a food thermometer to confirm the temperature, keeping it boiling for about five minutes for extra safety. Reduction concentrates flavor but can alter composition and intensity, so perform a taste test before applying. Heat-treated marinade can be brushed onto grilled meat in the final seconds of cooking. Because marinades are usually thinner and punchier, adjustments may be necessary when turning them into sauces.
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