Last updated 6/12/2012 1:06:35 AM. Recipe ID 32149. Report a problem with this recipe.
Title: Balsmic-shallot marinade
Yield: 1 Cup
1/2 c Balsamic vinegar
2 tb Coarsely chopped shallots
1 tb Coarsely chopped fresh sage
1 tb Coarsely chop fresh rosemary
1 ts Freshly ground pepper
1 c 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
Reprinted from Food and Wine Magazine - June 1996
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