COOKING FOR A CROWD - BALSAMIC VINEGAR MARINADE FOR VEGGIES

COOKING FOR A CROWD - BALSAMIC VINEGAR MARINADE FOR VEGGIES

3/4 cup balsamic vinegar
1/4 cup sherry wine vinegar
3 ounces onion, finely minced
3 cloves garlic, finely minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups vegetable oil
2 cups olive oil

  1. Mix vinegars, onion, garlic, and Spices using a wire whip.

  2. Whisk in oils.

  3. Store in a covered container in refrigerator for up to 1 week.

  4. Stir before using.

Yield: 1 1/4 quarts