Balsamic Sauce

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Sauce
Cuisine European
Servings (Default: 4)

Ingredients

  • 80 g carrot (s)
  • 0.5 stick ½ celery
  • 50 g onion (s)
  • 1 clove garlic
  • 1 tablespoon oil
  • 400 ml port wine
  • 100 ml balsamic vinegar
  • 2 stalks thyme
  • 600 ml poultry stock
  • 1 teaspoon cornstarch
  • 3 fig (s)
Balsamic Sauce
Balsamic Sauce

Instructions

  1. Wash the carrots and celery and cut into ½ cm pieces. Roughly dice the onion and garlic.
  2. Heat the oil in a smaller saucepan and sauté the vegetables briefly, pour in the port wine and vinegar and add the thyme. Reduce the liquid to 100 ml over medium heat. Pour through a fine kitchen sieve into a saucepan, pour in the stock and reduce again to approx. 200 ml.
  3. Mix the cornstarch with a little cold water until smooth and thicken the sauce with it.
  4. Divide the figs into 1-1.5 cm thick wedges (if you like, you can peel them beforehand with a peeler - I don`t think that`s necessary) and add to the sauce.
  5. Briefly bring to the boil.
  6. Tastes good with somewhat stronger meat, e.g. game poultry.

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