Get the recipe: https://nyti.ms/3HsLprSJ. Kenji Lpez-Alt uses mayonnaise as the base for nearly every marinade he makes, whether cooking on the grill or in a cast-iron skillet indoors. The magic of mayo is that it helps other marinade ingredients spread evenly across the surface of the meat, delivering more consistent flavor, while improving browning. Kenjis recipe, which he walks us through, will work with nearly any marinade: You could use pesto, salsa verde, bottled barbecue sauce, jarred Thai curry paste, teriyaki sauce or mole, all with equally delicious success.------------------------------------------VISIT NYT COOKING: https://cooking.nytimes.com/SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food thats fit to eat (yes, its an official New York Times production).
