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 Date: Wed, 3 Jul 1996 23:47:30 -0700

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