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Balsamic & Herb Marinade

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Yields a scant 1 cup, enough for 1-1/2 lb. meat.

  • To learn more, read:
    Grilling Guide
  • by Fine Cooking staff from Fine Cooking
    Issue 40

  • 3 Tbs. balsamic vinegar
  • 1-1/2 Tbs. roasted garlic purée (or 1 Tbs. minced fresh garlic)
  • 1 Tbs. chopped fresh rosemary
  • 1 Tbs. chopped fresh sage or fresh oregano
  • 1/2 cup extra-virgin olive oil

Whisk together all ingredients in a small bowl. Combine the marinade and meat in a zip-top bag and refrigerate, turning occasionally. As a general rule, marinate shrimp, scallops, and fish for 30 to 40 minutes, chicken, beef, pork and lamb for at least 1 hour and up to 12 hours or overnight.

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