Rosemary Balsamic Cream Sauce
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
  1. - Combine all ingredients except cream & butter in a medium saucepan.
  2. - Bring mixture to a low boil and reduce heat to low.
  3. - Allow mixture to reduce by letting it boil on low for 25-30 minutes.
  4. - Mixture should thicken enough to coat the back of a wooden spoon.
  5. - Allow the mixture to cool, as it will thicken even more.
  6. - In a saucepan, pour reduced sauce through a sieve to remove big spices.
  7. - Allow sauce to boil and add cream.
  8. - Stir & take off heat.
  9. - Slowly stir in butter.
  10. - Pour sauce over meat as a finishing sauce or over pasta.
  11. *The sauce is best made in advance for the flavors of garlic and rosemary to infuse the sauce.