30 garlic cloves
1 rosemary sprig
1/3c white balsamic vinegar
salt and pepper
Add 3T olive oil to grater bowl and grate 30 cloves of garlic. Sauté garlic over medium heat in cazuela with 1 sprig rosemary for 5-6 minutes. Add 1/3C white balsamic vinegar and season with salt and pepper. Reduce liquid by a 1/3. Remove rosemary. Top vegetables or meat with sauce.
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