Rosemary Jus

By Shash

Ingredients

• 2 teaspoons olive oil
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh rosemary leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups lamb stock, veal stock, or reduced chicken stock

Preparation

Step 1

Heat the oil in a small saucepan over medium-high heat. Add the shallots, garlic, rosemary, salt, and pepper and cook, stirring, for 30 seconds. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer until reduced to 1 cup, 20 to 25 minutes. Remove from the heat and strain through a fine mesh strainer into a small saucepan. Serve immediately, or cover to keep warm until ready to serve.