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Balsamic & Herb Marinade

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
Last Edit Date: 7/12/2011 1:39:42 PM

more about:

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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