Balsamic sauce - with flavors of garlic, rosemary and pepper
This sauce goes perfectly with the Easter lamb!
Ingredients
- 2,5 dl Balsamic vinegar
- 1 pcs bay leaf
- 5 pcs whole pepper
- 2 stilker fresh rosemary
- 4 cloves garlic
- 100 gram butter
- season with salt
Balsamico is good and when you add extra flavors and reduce this it becomes very good. A balsamic sauce goes well with all kinds of meat. I vary the flavors I add according to what it is to be served for. This time it was for the Easter lamb so then it was garlic, rosemary and pepper.
Step 1
Start by finding a pan and add a little neutral oil. Heat to medium heat and add sliced garlic. Cook until the garlic has become soft and shiny.
Step 2
Add whole pepper, bay leaf, rosemary to the pan and pour over the balsamic oil.
Step 3
Allow to reduce on medium heat until 2/3 of the liquid has evaporated.
Step 4
Strain the sauce and pour back into the pan. Turn off the heat and beat in cubes with cold butter. Season with salt. Pour some of this delicious sauce over the meat and enjoy! Good luck.
