This marinade/sauce/dip is so versatile - steaks, pork, chicken or fish, as well as vegetables and even as a salad dressing.
- 1/2 cup extra virgin olive oil
- 2 TBS Vinegar of Banyuls with Basque Pepper
- 1 shallot, chopped
- 4 cloves garlic
- 1/2 cup of a mix of fresh parsley, oregano, cilantro and thyme
In a blender, blend until smooth. Keeps for 3 - 4 days in the fridge.