Balsmic-Shallot Marinade
Author: Kitchens
  • 1/2 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
  1. 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.
  2. Good on any kind of beefsteak, pork, lamb, chicken: marinate 2-4 hours.
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