- 1/2 cup balsamic vinegar
- 2 tablespoons coarsely chopped shallots
- 1 tablespoon coarsely chopped fresh sage
- 1 tablespoon coarsely chopped fresh rosemary
- 1 teaspoon freshly ground pepper
- 1 cup olive oil
How to make this recipe
In a blender or food processor, combine the vinegar, coarsely chopped shallots, sage, rosemary and pepper. With the machine on, add the olive oil in a slow, steady stream and blend until emulsified.