Rosemary Beet Sauce Recipe
Yield: 1 CupRecipe by luhu.jp
Ingredients:
5 ounce: Canned beets, drained
2: Fresh rosemary sprigs,
pn Salt,
NO slurry,
2 ounce: Red wine,
1/2 tsp: Butter, opt
Directions:
Run drained beets through juicer. Discard pulp, or reserve for
another use. Pour juice into small, low-sided skillet or saute pan,
whisk over medium heat until bubbling around edges. Add rosemary
sprigs and salt. Cook, whisking, to desired consistency. The beets
are self-thickening, but dont cook too long. Whisk in red wine,
remove from heat. Remove rosemary sprigs. If using, whisk in butter
until blended; serve.
Source from luhu.jp
another use. Pour juice into small, low-sided skillet or saute pan,
whisk over medium heat until bubbling around edges. Add rosemary
sprigs and salt. Cook, whisking, to desired consistency. The beets
are self-thickening, but dont cook too long. Whisk in red wine,
remove from heat. Remove rosemary sprigs. If using, whisk in butter
until blended; serve.
Source from luhu.jp
Tags
Sauces