Use as a marinade for beef, pork, lamb or chicken
½ cup balsamic vinegar
2 tbsp shallots, coarsely chopped
1 tsp fresh sage, coarsely chopped
1 tsp fresh rosemary, chopped
1 tsp freshly ground black pepper
1 cup olive oil
In a blender or food processor, combine first 5 ingredients. With the machine on, add the olive oil in a slow steady stream and blend until emulsified. Marinate meat for 2-4 hours. Makes about 1½ cups.