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