Ingredients for 300 ml
| Qty | Unit | Description |
|---|---|---|
| 0.1 | KG | Balsamic vinegar |
| 0.05 | Lt | Honey |
| 0.5 | Lt | Veal jus |
| 0.06 | KG | Butter |
| 0.01 | KG | Salt |
| 0.005 | KG | Pepper |
Method:
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- Combine all the ingredients except butter, salt and pepper in a heavy bottom stock pot and
reduce to one fourth or until thick and syrupy - Take it off the fire and blend in chilled butter until a thick emulsion is formed
- Season the sauce and serve