Balsmic-shallot marinade
1 Cup
Ingredients
| Quantity | 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 |
Directions
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