Balsmic-shallot Marinade
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Marinade | 1 | Cup | |
INGREDIENTS
| 1/2 | c | Balsamic vinegar |
| 2 | T | Coarsely chopped shallots |
| 1 | T | Coarsely chopped fresh sage |
| 1 | T | Coarsely chop fresh rosemary |
| 1 | t | Freshly ground pepper |
| 1 | c | Olive oil |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V3 #190 Date: Wed, 3 Jul 1996 23:47:30 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 2041
Calories From Fat: 1910
Total Fat: 216.1g
Cholesterol: 0mg
Sodium: 36.5mg
Potassium: 239.6mg
Carbohydrates: 26.4g
Fiber: 1.2g
Sugar: 20.6g
Protein: 1.3g