Balsamic and Rosemary Sauce
enough for 4 servings
2 medium garlic cloves, minced
1/2 cup balsamic vinegar
1/2 cup dry red wine
1 teaspoon sugar
3 tablespoons unsalted butter, softened
1 teaspoon chopped fresh rosemary
Salt and ground black pepper
Follow Master Recipe for Sautéed Turkey or Veal Cutlets. Without discarding fat, set skillet over low heat. Add garlic; sauté until fragrant, about 15 seconds. Increase heat to high, add vinegar, wine, and sugar and scrape skillet bottom with wooden spoon to loosen browned bits. Boil until liquid reduces to about 1/3 cup. Add any accumulated meat juices; reduce sauce again to 1/3 cup. Off heat, and swirl in softened butter until it melts and thickens sauce. Add rosemary and season with salt and pepper to taste. Spoon sauce over cutlets and serve immediately.