A fragrant sauce for roasted or grilled meats.
Source: Roger Mooking, The Food Network
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3 Tbsp olive oil
½ cup of Gully Ridge Farms minced garlic in olive oil
OR 30 minced cloves of Gully Ridge garlic (softneck or hardneck)
1 sprig fresh rosemary
¼ tsp kosher salt
⅓ cup white balsamic vinegar
¼ tsp freshly ground white peppercorns
1 Tbsp extra virgin olive oil
In a medium pan over medium heat, add olive oil, chopped garlic, rosemary sprig and salt. Sauté garlic gently, without colouring, until garlic has softened and rosemary has released its fragrance, about 5-6 minutes.
Add vinegar and bring to a low simmer. Reduce heat down to a medium low and let sauce reduce to one third of original volume, stirring occasionally.
Remove from heat and discard rosemary sprig. Season with white pepper and kosher salt to taste.
Finish with extra virgin olive oil, stirring in to form a loose paste. Keep warm until ready to use.