Eosinophilic Esophagitis Friendly Balsamic Rosemary Marinade
Total time10 min
Prep time10 min
Cook time0 min
4.9(11)
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Learn more →Ingredients
4 servings
- ¼ cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 1 tbsp honey
- 1 tsp dijon mustard
- ½ tsp black pepper, freshly ground
- ½ tsp salt
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Combine the balsamic vinegar, honey, Dijon mustard, minced garlic, rosemary, salt, black pepper, and red pepper flakes (if using) in a small bowl and whisk until the honey is fully dissolved and the mixture is uniform.
- 2
Drizzle in the olive oil in a slow, steady stream while whisking constantly until the marinade is emulsified and slightly thickened, with no visible separation.
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