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Yields6 Servings
 2 medium Shallot, thinly sliced
 2 inches Sprig Fresh Rosemary, stem discarded, finely chopped
 2 tbsp VSOP Organic California Mission EVOO
 2 tbsp VSOP Traditional 18yr Aged Dark Balsamic Vinegar
 Sea Salt, to taste
  Fresh Cracked Black Pepper, to taste
 1 cup Pecorino Romano, shaved
1

Over medium heat, season and saute the shallots and rosemary in one tablespoon of EVOO until golden brown, fragrant and caramelized, about five minutes.

2

Add the Balsamic Vinegar and whisk to deglaze the pan. Check the seasoning and adjust to taste.

3

Add the second tablespoon of olive oil and whisk to combine. Serve immediately over anything.

Ingredients

 2 medium Shallot, thinly sliced
 2 inches Sprig Fresh Rosemary, stem discarded, finely chopped
 2 tbsp VSOP Organic California Mission EVOO
 2 tbsp VSOP Traditional 18yr Aged Dark Balsamic Vinegar
 Sea Salt, to taste
  Fresh Cracked Black Pepper, to taste
 1 cup Pecorino Romano, shaved

Directions

1

Over medium heat, season and saute the shallots and rosemary in one tablespoon of EVOO until golden brown, fragrant and caramelized, about five minutes.

2

Add the Balsamic Vinegar and whisk to deglaze the pan. Check the seasoning and adjust to taste.

3

Add the second tablespoon of olive oil and whisk to combine. Serve immediately over anything.

Balsamic, Rosemary & Shallot Pan Sauce