Balsmic-shallot marinade

Yield: 1 Cup

Measure Ingredient
½ cup Balsamic vinegar
2 tablespoons Coarsely chopped shallots
1 tablespoon Coarsely chopped fresh sage
1 tablespoon Coarsely chop fresh rosemary
1 teaspoon Freshly ground pepper
1 cup Olive oil

In a blender or food processor, combine the vinegar, shallots, sage, rosemary and pepper. With the machine on, add the olive oil in a slow, steady stream and blend until emulsified.

Good on any kind of beefsteak, pork, lamb, chicken: marinate 2-4 hours Reprinted from Food and Wine Magazine - June 1996

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