Balsmic-Shallot Marinade

         Yield: 1 Cup
Categories: Marinades

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