A simple Balsamic Vinegar Marinade

Preparation info

  • Difficulty


  • Makes

    1 cup

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This delicious marinade can be used on almost anything. It’s especially nice with grilled or broiled steaks and rich fish like tuna or swordfish. Because of the acidity, it’s also fast acting; you can be ready to go in as little as 15 minutes after the meats have been coated. Regular balsamic vinegar is very dark. The so-called white balsamics on the market are ideal for chicken or white fish since they won’t color the meat. (a discussion of balsamic vinegars.)


  • cup balsamic vinegar
  • cup olive oil
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 4 garlic cloves, peeled and thinly sliced
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon freshly ground black pepper


Whisk all the ingredients together. Can be made ahead and stored covered in the refrigerator for up to 3 days.