Where the Virgin Complements the Aged
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Balsamic Reduction Sauce

A sweet and savory sauce to top off any meat…steak, lamb, chicken, and incredible on duck! I double this recipe in order to have leftovers, but every time I make it, the reduction sauce becomes the main course and every last drop gets devoured!
 
Ingredients:
4 cloves of garlic chopped
2 shallots chopped
2tbsp fresh herb combo (sage, rosemary, thyme, oregano)
4 tbsp Sherry cooking wine
1 ½ cups Traditional Aged Balsamic Vinegar (or your favorite flavor)
½ cup chicken stock
 
Directions:
1. Sauté garlic and shallots in olive oil over medium-high heat until translucent. About 5-6 min.
2. Add herbs and cook for another 5 min.
3. Add sherry-cooking wine and simmer until most of the liquid has absorbed.
4. Add chicken stock and Traditional Aged Balsamic Vinegar and simmer uncovered on low for about 20 min until thick and it has reduced almost in half.
Serves 4


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