Intro
If you’ve ever wondered whether Sauce Pantry sauces can double as marinades, the short answer is: absolutely.
Our blends are made from real herbs, spices, and natural seasonings — which means they don’t just make great sauces, they’re incredible for marinating meats, tofu, and veggies too.
Here’s how to get the most out of them.
1. Choose the Right Sauce for the Right Protein
Each Sauce Pantry flavor brings something unique:
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Chimichurri → Perfect for steak, shrimp, or grilled vegetables.
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Sweet & Sour → Ideal for chicken or tofu.
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Mango Habanero → Great on wings or roasted cauliflower.
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Pesto → Excellent on salmon, pasta, or mixed into grains.
👉 Browse all sauces to find your favorite flavor match.
2. Mix & Marinate in Minutes
Empty one sachet into your Sauce Pantry jar, add the instructed liquid, and shake until smooth. Then coat your protein or veggies evenly.
For best results:
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Marinate meats for at least 30 minutes (up to overnight).
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Marinate tofu or vegetables for 15–20 minutes before cooking.
3. Cook as Usual — Grill, Bake, or Pan-Fry
Once marinated, cook your food however you like — the flavor locks in perfectly. And since the mix is concentrated, a little goes a long way.
4. Bonus: Use the Same Flavor to Drizzle After Cooking
Here’s a chef’s secret — save a bit of sauce for after cooking. That fresh drizzle of the same flavor adds a burst of brightness and moisture right before serving.
Pro Tip: Keep Extra Ready
When you find a combo you love (like Mango Habanero chicken or Chimichurri shrimp), mix two sachets at once — one for marinating and one for dipping later.
👉 Try the Variety Starter Pack to experiment with different marinades.
