Rosemary and Balsamic Reduction Sauce

Directions : 1. Set a saucepan over medium heat oven.

Pour the balsamic vinegar into the pan and add two rosemary springs to it.

Bring the balsamic to a boil and reduce gently until about half a cup remains in the pan.

Discard the two rosemary springs and let it cool down for a while.

Pour the balsamic reduction into a jar and add two fresh rosemary springs to it. Submerge rosemary springs in the balsamic reduction.

Keep the jar in the fridge until you need it. You can keep it in the fridge for about a month.

Before using the sauce in a dish, heat it in a saucepan. For each two tablespoon balsamic reduction, add 1 tablespoon butter to the pan. Melt the butter and stir well.

Season the sauce with salt and pepper before using it.