Low FODMAP Balsamic Rosemary Marinade
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Learn more →Ingredients
4 servings
- ¼ cup extra virgin olive oil
- 3 tbsp balsamic vinegar
Ingredient noteA serving of up to about 3 3/4 teaspoons of balsamic vinegar is low in FODMAPs. This recipe contains only about 2 1/4 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 1 tbsp fresh rosemary, finely chopped
- 2 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than 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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