ROSEMARY JUS

By vegar

Ingredients

• Rosemary Jus:
• 1 tbs extra virgin olive oil
• 20 g butter
• 5 shallots, roughly chopped
• 2 cloves garlic, crushed
• 2 sprigs rosemary, leaves removed from stalk
• 2 sprigs thyme, leaves removed from stalk
• 1 cup red wine
• 250 mls veal glaze
• Balsamic vinegar, to taste

Preparation

Step 1

Place a frying pan over a medium heat, add the oil and butter. Cook the shallots, stirring until browned. Add the garlic and herbs, cook a further 5-8 minutes. Add the wine and reduce by half, add the veal glaze and reduce to a sauce consistency. Season with salt and pepper, add balsamic to taste. Pass through a sieve and set aside.