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- Source: Emeril's New New Orleans Cooking
- Dish Type: Sauces
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Rosemary Jus
Instructions
Combine the shallots, garlic, rosemary, salt, and pepper in a small saucepan, place over high heat, and cook for 30 seconds. Add the stock and bring to a boil. Reduce the heat and simmer for 6 minutes. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a small saucepan over lowest heat.
†
Yield: about 1 cup
Ingredients
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 3 tablespoons chopped fresh rosemary
- 1/2 teaspoon salt
- 4 turns freshly ground black pepper
- 1 1/2 cups
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