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)
Print Recipe
Pin Recipe Instructions
- Wash the carrots and celery and cut into ½ cm pieces. Roughly dice the onion and garlic.
- 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.
- Mix the cornstarch with a little cold water until smooth and thicken the sauce with it.
- 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.
- Briefly bring to the boil.
- Tastes good with somewhat stronger meat, e.g. game poultry.
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