- Peel and finely chop the garlic cloves.
- Then sauté the garlic in a saucepan with butter for a few minutes on medium heat.
- Add the rosemary when the garlic has a shiny look.
- Add balsamic vinegar and red wine, boil down to half.
- Whisk in the mustard and Sukrin Gold sweetner. Let the sauce simmer a little so that it becomes thicker.
- Season with salt and pepper.
TIPS:
Mustard thickens the sauce, but how much depends on the type of mustard you use. Sometimes it may be necessary to add a little more mustard. If you do not want more mustard taste, you can now smooth the sauce with locust bean gum.
If you have lamb broth from roasting the lamb, you can add it in the sauce and adjust the consistency of the sauce accordingly.
