** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a blender or food processor, combine the vinegar, shallots, sage, rosemary and pepper.
2. With the machine on, add the olive oil in a slow, steady stream and blend until emulsified.
3. Good on any kind of beefsteak, pork, lamb, chicken: marinate 2-4 hours.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Vinegar, Rosemary, Olive Oil allergies.
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