Anise Hyssop Sauce
Sweet-tart herb sauce—great with roast lamb or veal.
Ingredients
- 3 tablespoons sugar
- 6 tablespoons apple cider vinegar
- ½ cup water
- ½ cup anise hyssop leaves (and flowers), coarsely chopped
- 2 teaspoons cornstarch
- 2 tablespoons water (to mix with cornstarch)
Instructions
- Bring sugar, vinegar, and 1/2 cup water to a boil. Add anise hyssop and return to a boil; remove from heat and steep 30 minutes. Strain, pressing leaves.
- Whisk cornstarch with 2 Tbsp water; whisk into strained liquid and boil briefly to thicken. Serve warm.
