Ingredients
- 1 cup Balsamic vinegar
- 1/4 cup White wine
- 1/4 cup Olive oil
- 1 Clove garlic, minced
- 1 Shallot, minced
- 1 Bay leaf
- 2 tablespoons Chopped fresh parsley
- 2 tablespoons Chopped fresh basil or 1 tsp dried
- 1/4 teaspoon Freshly ground pepper
- 1/4 teaspoon Red pepper flakes
Make it step by step
- Combine all ingredients; mix well.
- Makes 1 1/2 cups This is a greatmarinade for a butterflied leg of lamb.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.