I really do love a condiment! And nothing tastes as good as a condiment with booze in it! (I really am the boozy cook) I started making this sauce a few years ago. Its amazing paired with beef wellington, steaks, meatballs… the list is endless.
Ingredients:
Beef stock 500ml
Garlic – 3 cloves minced
Oil- glug
Garlic – 3 cloves minced
Oil- glug
Sprig of Rosemary
Onion – 1
Balsamic Vinegar – 4 Tablespoons
Red wine – 500ml (any varietal but i like a Shiraz)
Butter – 2 Tablespoons
Onion – 1
Balsamic Vinegar – 4 Tablespoons
Red wine – 500ml (any varietal but i like a Shiraz)
Butter – 2 Tablespoons
Method:
Add a glug of oil to your pan and add your onion, make sure to start with a hot pan. Saute for about 5 minutes until slightly browned. Add your garlic and Rosemary. Continue cooking for a further 3 minutes.
Add your Balsamic and cook down until it becomes a syrup like consistency.
Add the wine and cook down reduce by about half, until you get a thicker sauce.
Pour in the stock and bring to the boil. Reduce by two thirds. Then at the end stir in your butter and if you are cooking a steak, add the meat juices.
Remove the Rosemary sprig. I like my sauce slightly chunky so I didn’t strain mine. If you like just the sauce strain and serve!
The Boozy Cook 