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Rosemary Balsamic Cream Sauce

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• 1 cup balsamic vinegar
• 2 tablespoons honey
• 1/4 cup soy sauce
• 1/4 cup worchestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon minced garlic
• 1-2 springs rosemary
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• pinch of kosher salt
• few grinds of freshly ground black pepper
• 1/3 cup heavy cream
• 1 tablespoon butter

- Combine all ingredients except cream & butter in a medium saucepan.

- Bring mixture to a low boil and reduce heat to low.

- Allow mixture to reduce by letting it boil on low for 25-30 minutes.

- Mixture should thicken enough to coat the back of a wooden spoon.

- Allow the mixture to cool, as it will thicken even more.

- In a saucepan, pour reduced sauce through a sieve to remove big spices.

- Allow sauce to boil and add cream.

- Stir & take off heat.

- Slowly stir in butter.

- Pour sauce over meat as a finishing sauce or over pasta.

*The sauce is best made in advance for the flavors of garlic and rosemary to infuse the sauce.