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Balsamic Saucesauces, italian 1 cup balsamic vinegar 4 cl garlic; sliced 4 pinch (2-inch) fresh rosemary 2 tablespoon butter; optional Put all the ingredients except the butter into a saucepan and bring to a boil. Reduce the heat and simmer until it is reduced by half, about 10 minutes. The sauce is ready when it coats the back of a spoon. Add the optional butter and stir well.
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