Ingrients & Directions
5 Garlic cloves; chopped
2 tb Chopped sage leaves; or more
1 ts Fennel seeds
1 tb Chopped parsley
3 tb Extra-virgin olive oil
1 tb Balsamic vinegar OR dry
-white wine
1 tb Ouzo; optional
Salt and pepper; to taste
Blend together.
*REF www.sfgate.com “THE ESSENTIAL GRILLING GUIDE: Everything you need to
know to get you through the barbecue season,” by Marlena Spieler, Wed
5/13/98; San Francisco Chronicle
Sent by Hanneman
Notes: makes enough for about 2 pounds of food. See Also “Grilling3:
Marinades and Rubs”
Yields
4 Servings