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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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
| Ingredients:
1/2 Cup(s) Shallot -- finely chopped
2 Tablespoon(s) Coarsely chopped shallots
1 Tablespoon(s) Coarsely chopped fresh sage
1 Tablespoon(s) Coarsely chop fresh rosemary
1 Teaspoon(s) Freshly ground pepper |
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