Balsamic, Rosemary Jus
A luscious, aromatic sauce that builds the flavours of your roast pork, perfect for a rich Christmas lunch.
Ingredients
Method
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Warm water 1 l
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Rosemary chopped 15 g
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Roast pork
Preparation
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Method
- Whisk in 150g KNORR Jus into 1L hot water. Bring to the boil stirring continuously.
- Add KNORR Italian Glaze with Balsamic and rosemary, reduce heat and simmer for a further 2 minutes. Serve.
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Tip
- For a perfect crackling pour boiling water over the skin and pat dry. Place in cool room overnight, uncovered. Rub with oil and salt and start in a hot oven over 220 degree Celsius.
