Sauces, Marinades, Salad Dressings and Gravies


Rosemary Balsamic Marinade


  • 1/2 cup balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh rosemary (the needles, separated from the sprigs)
  • 1/2 teaspoon freshly ground black pepper


  1. Add all ingredients to a medium glass bowl or 4-cup glass measure and whisk until blended.
  2. Add your meat (or tofu or veggies) and all of the marinade to a sealable gallon plastic bag. Place in a bowl or dish and refrigerate for up to 24 hours, shaking the bag occasionally to make sure all surfaces of the meat are in contact with the marinade.
  3. Remove meat from the marinade and season it with salt and pepper, if you like. Grill or broil as desired.

About 3/4 cup (will cover about 1 1/2 pounds of meat or fish)

Nutritional Information:
Per 1 tablespoon of marinade: 25 calories, 0.1 g protein, 4 g carbohydrate, 1 g fat, 0.1 g saturated fat, 0 mg cholesterol, 0 g fiber, 3 mg sodium. Calories from fat: 40%.

© 2006 Elaine Magee

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Last Editorial Review: 10/9/2006

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