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Ingredients

  • 2 shallots - coarsely chopped
  • 1 clove, garlic - finely chopped
  • 1 tablespoon Epicurean Arbosana Extra Virgin Olive Oil
  • 1/4 cup, Epicurean pomegranate or Cranberry Pear Balsamic Vinegar

Method

  1. In a small sauce pan over medium heat, warm  Epicurean Arbosana Extra Virgin Olive Oil and add shallots and garlic
  2. Saute lightly. Do not let the garlic get brown
  3. Add Epicurean pomegranate or Cranberry Pear Balsamic Vinegar and cook for 5 minutes until reduced by half
  4. Serve as a finishing sauce by painting over grilled halibut, salmon, grilled chicken or fried pork chops during the last few minutes of cooking
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm