Rosemary Balsamic Cream Sauce


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


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