Total Steps
5
Ingredients
6
Tools Needed
3
Related Article
http://shabscuisine.blogspot.com/2009/01/gulab-jamun.htmlIngredients
- cup Heavy Cream
- cup Brown Stock
- cup Dry White Wine
- 1 tablespoon Fresh Rosemary, Chopped
- 1 large Shallot, Chopped
- 2 tablespoons Butter
Instructions
1
Step 1
3-4 minutes
Heat the butter in a medium-size heavy skillet over medium heat. Add the shallot and saute until transparent.
2
Step 2
3-4 minutes
Add the rosemary and wine and cook over high heat until most of the liquid has evaporated.
3
Step 3
Stir in the stock and continue to cook over high heat until the liquid is reduced by half.
4
Step 4
3 minutes
Add the heavy cream, and season, then boil over medium heat.
5
Step 5
Strain through a sieve lined with cheesecloth if you prefer a smooth sauce; do not strain if a more textured sauce is desired.
Tools & Equipment
Skillet
Sieve
Cheesecloth