beef , chicken , balsamic , rosemary
Balsamic vinegar brings mellow sweetness and tang, while rosemary and garlic add savory depth. This versatile marinade works beautifully with grilled beef, chicken, or mushrooms.
Ingredients
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 3 garlic cloves, minced
- 1 tablespoon finely chopped fresh rosemary
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
Makes: about 3/4 cup, enough for 1 1/2-2 pounds of meat · Prep Time: 10 min · Marinating Time: beef 2-6 hours; chicken 1-4 hours; mushrooms 20-30 minutes
Directions
Whisk the balsamic vinegar and Dijon mustard together.
Slowly whisk in the olive oil.
Stir in the garlic, rosemary, salt, and pepper.
Place your chosen food in a food-safe resealable bag or covered glass container. Add the marinade and turn to coat.
Refrigerate for the suggested time for your chosen food.
Remove the food, let excess marinade drip off, and discard the used marinade.
Grill until cooked through, watching closely because balsamic vinegar can darken quickly over high heat.
Marinade safety: Always marinate in the refrigerator at 40°F or below. Reserve any finishing sauce before adding raw meat. Discard used marinade. Cook poultry to 165°F; whole cuts of beef, pork, and lamb to at least 145°F followed by a three-minute rest; and seafood to 145°F.
