Summary

Ingredients

• 8 small shallot (s)
• 1 teaspoon olive oil
• 2 tablespoon honey
• 50 ml balsamic vinegar
• 50 ml broth
• salt and pepper
• rosemary

Print Recipe Pin Recipe

Instructions

1. Peel the shallots and cut in half if necessary. Heat the oil in a non-stick pan and sweat the shallots in it. Chop the rosemary and fry (approx. 5 - 8 minutes).
2. Add the honey, let it caramelize and deglaze with the balsamic vinegar and the stock. Let the liquid reduce. Season with salt and pepper, let cool and then serve.