Rosemary Balsamic Cream Sauce
CATEGORIES
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
DIRECTIONS
- - 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.