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