Description
A flavorful and versatile sauce made with shallots, garlic, and rosemary.
Ingredients
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 3 tablespoons chopped fresh rosemary
- 1/2 teaspoon salt
- 4 turns freshly ground black pepper
- 1 1/2 cups Lamb or Veal Stock or Brown Chicken Stock
Method
- In a small saucepan, combine the shallots, garlic, rosemary, salt, and pepper. Place over high heat and cook for 30 seconds.
- Add the stock and bring to a boil.
- Reduce the heat and simmer for 6 minutes.
- Remove from the heat.
- Serve immediately or store, refrigerated, in an airtight container for up to 2 days.