Summary

Ingredients

• 2 tablespoon powdered sugar
• 2 dl port wine
• 1 ½ dl vegetable stock
• 4 tablespoon vinegar (raspberry vinegar)
• 4 tablespoon balsamic vinegar
• 1 pinch (s) sugar
• 6 tablespoon olive oil
• salt
• Pepper, freshly ground
• 2 cloves garlic
• 2 sprigs rosemary

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Instructions

1. Slowly caramelize the powdered sugar in a saucepan and deglaze with the port wine. Simmer over medium heat until a thick syrup has formed (approx. 0.5 dl) and then fill up with the stock.
2. Remove the pan from the heat, stir in both types of vinegar, sugar and olive oil and season with salt and pepper. Leave the garlic and rosemary sprigs in the vinaigrette for about 5 minutes, then remove.