Here are an assortment of recipes - Breakfast, parties, sauces, you name it!I hate to rush a season however, this sauce is sooo good. It is a perfect accompaniment to steak, pork tenderloin or other meats. It takes a little extra time but can be mostly prepared a day before. Yummy!
Balsamic Reduction
Makes 1 1/3 cups
1 tablespoon minced garlic
1 Tablespoon minced onion or shallot
3 tablespoons olive oil
1 cup balsamic vinegar
2 ½ cups chicken stock
Cook garlic and shallots in 1 tablespoon of oil in a 3 quart heavy saucepan over low heat, stirring occasionally, until softened, 3 to 5 minutes. Add vinegar and boil until reduced to about ½ cup, about 8 to 10 minutes. Add stock and boil until reduced to about 1 1/3 cups, 15 to 20 minutes.
(For a really decadent sauce cool slightly and whisk in a tablespoon of butter before serving)
Can be made ahead, refrigerate, and warm before serving.
