Title: Balsmic-shallot marinade
 Categories: 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
  hours
  
  Reprinted from Food and Wine Magazine - June 1996