Raspberry Vinegar Marinade

Grill Book, 1986

15 minutes — 2 cups

Ingredients

3⁄4	cup	red raspberry vinegar
1⁄2	cup	dry white wine
1⁄4	cup	olive oil
1⁄4		lemon (juiced)
2		shallots (coarsely chopped)
2	tablespoon	fresh basil (chopped - or 2 teaspoons dried)
		ground black pepper

Combine all the ingredients in a bowl. Whisk to emulsify. Use for poultry marinade; marinade for up to 4 hours.