Рецепт Cherry Balsamic Vinegar Sauce
Ингредиенты
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Инструкции
- Adjusted from 3 Tablespoons unsalted butter to 1 Tablespoons
- In a medium saucepan, bring the cherries to a simmer in 1 c. water. Cook till cherries are soft. Using a metal strainer and rubber spatula, press the cooked cherries through the strainer to yield cherry puree. Throw away skins and seeds. Return puree to saucepan and add in vinegar and shallots.
- Bring sauce to a simmer; whisk in butter and salt and pepper to taste.
- Serve with lamb or possibly pork, or possibly use it to baste the meat while cooking.
- Makesabout 1 1/2 c., sufficient for 4 servings.