Balsamic-mustard-shallot sauce

Serves 4

  1. 4tb butter
  2. 2 shallots, sliced
  3. 2tb water
  4. 1tsp brown sugar
  5. 3/4 cup balsamic vinegar
  6. 2tsp rosemary
  7. 1tb dijon
  • Heat 1tb butter and cook 2-4 on med-low heat for 7-10 minutes. Add vinegar and simmer for 5-7 minutes. Add rosemary and reduce to 1/3 cup, about 2 minutes. Finish with dijon and remaining 3tb butter.
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