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Rosemary and Balsamic Reduction Sauce

Rosemary and Balsamic Reduction Sauce
Recipe By: Navid

About this Recipe:

Navid: This is a delicious sauce that you can use with any meat dish. Steak, chicken or even turkey taste more delicious with this sauce. You can reduce the balsamic vinegar and then keep it in the fridge for a long time.

Main Ingredients:

Balsamic Vinegar: 500 ml (1 bottle)
Fresh Rosemary: 4 springs
Butter: 4 tbsp


1. Set a saucepan over medium heat oven.

2.Pour the balsamic vinegar into the pan and add two rosemary springs to it.

3.Bring the balsamic to a boil and reduce gently until about half a cup remains in the pan.

4.Discard the two rosemary springs and let it cool down for a while.

5.Pour the balsamic reduction into a jar and add two fresh rosemary springs to it. Submerge rosemary springs in the balsamic reduction.

6.Keep the jar in the fridge until you need it. You can keep it in the fridge for about a month.

7.Before using the sauce in a dish, heat it in a saucepan. For each two tablespoon balsamic reduction, add 1 tablespoon butter to the pan. Melt the butter and stir well.

8.Season the sauce with salt and pepper before using it.

Published on November 27, 2008
Herbs & Spices in this Recipe:

Balsamic Vinegar
Balsamic Vinegar

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Cook Time
1 hour
Ready in
1 hour
Recipe by
4 Ratings
Average rating: 3.75

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