Indy Style

Get out the grill and try these grilling marinades and sauces

The ladies from A Cut Above Catering get us geared up for warmer weather with grilling marinades and sauces. They share recipes: balsamic marinated ribeye kabobs, a delicious lemon-garlic marinade for chicken and fish, a bourbon mushroom sauce, and a “White BBQ” sauce with un-aged white whiskey.RECIPES:

Bourbon-Mushroom Sauce

Yield: 4

Prep time: 15 minutes

Total time: 30 minutes


Baby Portobello Mushrooms | 2 cups, thinly sliced

Butter, salted | 1 tbsp

Olive oil | 1 tbsp

Garlic | 3-4 cloves, minced

Bourbon | 1 ½ cups, [we suggest Jim Beam]

Heavy Cream | 1 ½ – 2 cups

Parsley | 1 tbsp, fresh chopped

Rosemary | 1 tbsp freshly chopped

Kosher Salt | to taste

Ground Black Pepper | to taste


Remove woody ends of mushrooms and slice thinly. Over medium heat, melt the butter and olive oil in a large skillet. Add mushrooms and stir well to quickly coat the mushrooms. Arrange in a single layer, and bring the heat to medium-high. Sauté 5-7 minutes until mushrooms are golden. Add salt and sauté 5 more minutes. Add bourbon (off the heat) and increase heat to high. If using a gas flame, sauce will ignite, so use caution. Simmer until the alcohol is burned off, about 10 minutes. Add pepper, herbs, and cream. Simmer until cream has reduced by half and thickened, about 10-15 minutes. Serve immediately or cool before refrigerating. Sauce will keep in the fridge up to 5 days. Reheat on the stove, not in microwave and add a bit of cream when reheating. Serve over chicken or beef.

Balsamic Marinade

Yield: 1 quart

Prep time: 5 minutes

Total time: 10 minutes + marinade time


Balsamic Vinegar | 1 ½ cups

Granulated Sugar | 1/4 cup

Dijon Mustard | 1 tsp

Garlic | 2-3 cloves, minced

Basil, dried | 3 tsp

Parsley, dried | 3 tsp

Oregano, dried | 1 tbsp

Crushed Red Pepper | 1 tsp

Kosher Salt | 2 tsp

Ground Black Pepper | 2 tsp

Olive oil (not extra-virgin) | 2 ½ – 3 cups


In a large bowl or food processor, whisk together balsamic, sugar, garlic, and Dijon mustard until sugar is dissolved and ingredients are combined. Add herbs, salt, pepper, crushed red pepper and whisk again. While whisking, or with food processor running, add the first ½ cup of olive oil VERY SLOWLY…a few drops at a time, working up to a slow steady stream. You can add the rest of the olive oil slowly in a steady stream, slowing down if the emulsion starts to break. You should end up with a nice shimmering, slightly thickened vinaigrette. The garlic and Dijon help this emulsify, while the use of olive oil instead of extra-virgin olive oil will create less smoke on the grill. If you’d like to make this as a salad dressing, use extra virgin olive oil and add ½ cup grated Pecorino Romano cheese.

“Ghost” BBQ Sauce
Yield: 2 cups

Prep time: hours and minutes

Total time: prep + cook time


Mayonnaise | 1 ½ cups

Un-aged White Whiskey | ¼ cup [we suggest Jacob’s Ghost]

White Wine Vinegar | ¼ cup

Black Pepper | 1 tbsp

Creole Mustard | 1 tbsp

Salt | 1 tsp

Sugar | 1 tbsp

Garlic | 2 – 3 cloves, minced

Prepared Horseradish | 2 teaspoons, to taste


Whisk all ingredients until combined. Serve with beef or chicken. This sauce is great for marinating, basting, and serving! If you wish, you make reduce the Whiskey in a sauté pan to burn off some of the alcohol, but note the flavor will be less prominent.

 Lemon Garlic Marinade

Yield: 1 quart

Prep time: 10 minutes

Total time: 10 minutes + marinating time


Lemon Juice | 1 cup (about 3-4 lemons)

Lemon Zest | 3 lemons

Garlic | 4-5 cloves, minced

Whole Grain Mustard | 2 tbsp

Honey | 3 tbsp

Salt | 1 tsp

Ground Black Pepper | 2 tsp

Thyme | 2 tbsp, fresh, chopped

Basil | 2 tbsp, fresh, chopped

Olive Oil | 2 ½ – 3 cups (not extra virgin)


Zest the lemons, and juice them in a large bowl. Add garlic, mustard, honey, salt, pepper, and herbs and whisk until combined. Slowly add the first ¼ cup of olive oil a few drops at a time, slowly working up to a steady stream. Slowly add the rest of the olive oil until a nice emulsion is achieved. This makes a great marinade for chicken or fish. Just note that the high level of acid in this marinade will start the cooking process, so be sure to only marinade your chicken or fish in this marinade for a half hour – one hour.

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