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Recipe: Balsamic-Shallot Marinade

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recipelink.com Chat Room Recipe Swap - 2001-08-09
From: recipelink.com

Balsamic-Shallot Marinade
Source: Food and Wine Magazine, June 1996
Yield: About 1-1/2 cups
Use on: Any kind of beefsteak, pork, lamb, chicken
Marinate: 2 to 4 hours

1/2 cup balsamic vinegar
2 tablespoons coarsely chopped shallots
1 tablespoon coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 teaspoon freshly ground pepper
1 cup olive oil

In a blender or food processor, combine the vinegar, coarsely chopped shallots, sage, rosemary and pepper. With the machine on, add the olive oil in a slow, steady stream and blend until emulsified.
MsgID: 315630
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-08-09
Board: Daily Recipe Swap at Recipelink.com
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