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Balsmic-Shallot Marinade

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


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


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