Garlic And Rosemary Jus - cooking recipe
Ingredients
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2 cups beef stock
1 teaspoon butter or 1 teaspoon margarine, etc
6 garlic cloves, crushed (I LOVE garlic, add (to taste)
2 teaspoons rosemary, chopped
1 small onion, minced
pepper, to taste
Preparation
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Melt butter over low heat.
Cook garlic and onion in the butter over low heat until soft and golden but not caramelised.
Add rosemary and stir until fragrant, about 1 minute.
Pour in stock and stir.
Increase heat to bring stock to a boil, then turn down to a simmer.
Simmer until reduced by about a third and thickened slightly.
Taste for seasoning; add more rosemary if needed and season to taste with pepper.
At this step you could thicken with cornflour and cold water but I like the thinner texture.
Serve hot with roast lamb, crispy potatoes and green vegetables.
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