Marinade Quantity Calculator
Choose what you are marinating and how much of it for the quantity and the timing.
Answer
150ml of marinade
A workable mix
Food safety
- Always marinate in the fridge, never on the worktop.
- Marinade that has been in contact with raw meat or fish must be boiled for at least a couple of minutes before it is used as a sauce, or thrown away.
- Keep raw marinating meat covered and on the bottom shelf so nothing can drip onto other food.
Next step
Worth knowing
- Yoghurt-based marinades can go the full 12 hours without harm.
- A workable marinade is about half oil, a quarter acid and a quarter flavourings, soy, honey, garlic, spices, herbs.
- Marinate in a bag or a tight container rather than an open bowl. Less marinade covers more food.
- Pat food dry before it hits the pan. A wet surface steams instead of browning.
Source: Classic sauce ratios as taught in standard UK cookery references · Reviewed 2026-09-10 · Guidance version 1.0.0
Reference and detail
Half oil, a quarter acid, a quarter flavour
Oil carries flavour and stops food sticking, acid tenderises the surface, and the rest is where soy, honey, garlic, herbs and spices go. That balance works for almost anything.
Marinate in the fridge, always
Food left to marinate at room temperature is in the range where bacteria multiply fastest. Cover it and keep it on the bottom shelf so nothing can drip onto other food.
Longer is not always better
Acidic marinades break down the surface of fish in under an hour and turn chicken mushy after a day. The times here are the useful window for each food.
Questions and answers
Questions about marinade quantities
How much marinade do I need for a given weight of meat?
Enter the weight of meat and what it is above. Different meats and cuts take different amounts of marinade per kilogram. Kebabs and skewers, with more surface area, need more than a whole piece of steak or a chop.
How long should I marinate meat for?
Enter the type of food above for a sensible range. Whole cuts of steak, chops and beef only take flavour near the surface, so marinating for a long time adds little; fish and prawns need far less time, since acid starts to cook them almost immediately.
Is it safe to marinate meat overnight?
Marinate raw meat in the fridge, covered, rather than at room temperature. If you plan to marinate for longer than a few hours, check the food is well within a sensible marinating window for that type of meat above.
Can I reuse marinade that has been in contact with raw meat?
No, marinade that has touched raw meat, poultry or fish should not be reused or served as a sauce unless it is boiled thoroughly first. It is simplest to make a separate batch for basting or serving.
Does an oil-based or acid-based marinade need different timing?
Yes, marinades with a strong acid content (citrus, vinegar, yoghurt with lemon) can start to firm up or 'cook' delicate foods like fish if left too long, while oil-based marinades without much acid are more forgiving over a longer time.