Cookbook:Balsamic Marinade
| Balsamic Marinade | |
|---|---|
| Category | Marinade recipes |
| Yield | 2ΒΌ cups (550 ml/1.2 US pt) |
| Time | 2 minutes |
| Difficulty |  |
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1 tablespoon (15 ml) |
| Servings Per Recipe: | 36 |
| Amount per serving | |
| Calories | 67 |
| Calories from fat | 66 |
| Total Fat | 7.3 g |
| Saturated Fat | 0.8 g |
| Cholesterol | 0 mg |
| Sodium | 161 mg |
| Total Carbohydrates | 0.2 g |
| Dietary Fiber | 0 g |
| Sugars | 0.1 g |
| Protein | 0.1 g |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 0% |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Balsamic vinegar adds a tangy sweetness to balance the buttery flavor of extra-virgin olive oil and the heat of cayenne pepper.
Ingredients
[edit | edit source]- 1 cup (250 ml/8.5 US fl oz) balsamic vinegar
- 1 tbsp salt
- 2 tbsp cayenne pepper
- 1 cup (250 ml/8.5 US fl oz) extra-virgin olive oil
- 1 tbsp freshly ground black pepper
Procedure
[edit | edit source]- Combine all ingredients in a gallon size zip-top bag. Add whatever you're marinating and marinate like you would normally.