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Linda's Balsamic Reduction Sauce for Beef, Pork, and Lamb

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.0053
Energy (kCal)958.5477
Carbohydrates (g)203.2679
Total fats (g)0.2989
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small pan combine vinegar, sugar, rosemary, and garlic. Bring to a boil, then reduce heat to low. | 2. Simmer 10-15 minutes to thicken sauce, and reduce by 2/3. | 3. Remove crushed garlic. | 4. Add butter pats one at at time, mixing them each in well. (Butter gives the sauce a nice flavor and sheen). | 5. Drizzle sauce over prepared meat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    balsamic vinegar 3 cups 673.2 130.2795 3.7485 0.0
    brown sugar 1/3 cup 278.6667 71.9327 0.08800000000000001 0.0
    rosemary 3 tablespoons chopped 6.681 1.0557 0.1688 0.2989
    garlic clove 3 peeled crushed - - - -
    salt pepper - - - -
    butter 3 -4 tablespoons 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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