Balsmic-shallot Marinademarinade 1/2 cup balsamic vinegar 2 tablespoon 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 |
