Try this Balsmic-Shallot Marinade recipe, or contribute your own.
Suggest a better descriptionIn 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 Posted to MM-Recipes Digest V3 #190 Date: Wed, 3 Jul 1996 23:47:30 -0700 From: Julie Bertholf
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Cup (120g) | ||
Recipe Makes: 1 Cup | ||
|
||
Calories: 539 | ||
Calories from Fat: 487 (90%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 54.1g | 72 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 39.4g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.7mg | 1 % | |
Potassium 98.7mg | 3 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 11.7g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 539
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.