Make sauce) Balsamic sauce
My wife and I are actively using balsamic vinegar and olive oil in our daily lives. When you enter a restaurant during a trip to Europe, you ask for extra-verged olive oil or balsamic vinegar that you haven't tried in Korea, so you enjoy balsamic vinegar and olive oil from the beginning to the end of the meal. On weekends, I eat it at my home in Seoul, and on weekdays, I buy it at home, cut vegetables, and sprinkle it with balsamic vinegar and olive oil. Balsamic vinegar is not necessarily expensive, but it is 250ml cheaper by 10,000 won and Spanish pressed extra-vergine olive oil. Today, I like olive oil and balsamic vinegar, so I'm going to make a luxurious balsamic sauce. It goes well with steak, chicken breast, salad, brunch, etc. It's a sweet and slightly sour sauce with honey, not the sour taste of strong vinegar, but with garlic onions stir-fried in olive oil, combining olive oil and rosemary's herb scent
4 serving
Within 15 minutes
소연남
Ingredients
  • olive oil
    30g
  • onion
    1ea
  • Garlic
    42g
  • balsamic vinegar
    300g
  • Honey
    23g
  • ground pepper
    1g
  • Time
    4g
Cooking Steps
STEP 1/17
Add olive oil
STEP 2/17
Cut the onion into appropriate sizes
STEP 3/17
Cut the garlic in half and put it in
STEP 4/17
I'll stir-fry it
STEP 5/17
Stir-fry onions until they are out of breath. When the stir-fry is done, we'll prepare another pan
STEP 6/17
Prepare a small pan and stick 300g of balsamic vinegar
STEP 7/17
Add herb time or rosemary. There was no time and no raw rosemary, so I thought about using rosemary powder or rosemary hole (I use the powder often, but I got a herb sample from a new company that changed a few days ago, so I put it in with the idea of applying it at this time. Oh my god~) It's so dry that it won't come off.
STEP 8/17
I get scared easily. The sweet smell of delicious balsamic vinegar vibrates. I think I'm a bit intimidated, so I'm using the heat
STEP 9/17
I poured the chewy balsamic vinegar into the vegetable pan. You don't have to stir it well, but I just mixed it
STEP 10/17
I put it in a blender and ground it finely. As expected, Rosemary Hall is stiff. The weak blender performance may be another reason. It may be a matter of choice, but for high performance, grinding will be done well
STEP 11/17
I'm going to grind it
STEP 12/17
After grinding, the remaining onions, garlic, and rosemary holes were filtered out
STEP 13/17
Add the rosemary powder and pepper and simmer over medium heat
STEP 14/17
It's the visual that's finished
STEP 15/17
You can see the grains, but it's a real
STEP 16/17
It's the visual that's finished
STEP 17/17
It's not hard to make. I like balsamic vinegar and olive oil. I'll try to make sauce with olive oil and balsamic vinegar
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