BALSAMIC VINEGAR SAUCE

Balsamic Vinegar Sauce image

Provided by Bryan Miller

Time 25m

Number Of Ingredients 10

Previous Next

Ingredients

8 ounces unsalted butter
1 medium red onion, peeled and thinly sliced
2 cloves garlic, peeled and thinly sliced
8 shiitake mushroom stems
1 medium ripe tomato, coarsely chopped
1 bay leaf
1 teaspoon black peppercorns
1/3 cup balsamic vinegar
1/3 cup water
Salt and freshly ground black pepper to taste

Steps:

Cut 6 tablespoons of the butter into 1/2-inch cubes. Refrigerate. Melt the remaining butter in a large saucepan over medium heat. Add onion, garlic, mushroom stems, tomato and bay leaf. Cook, stirring occasionally, until the vegetables are soft but not brown, about 6 minutes.
Add vinegar and water. Reduce over medium high heat until just a syrupy liquid remains, about 8 minutes. Lower the heat slightly. Whisk in the cold butter, 2 to 3 pieces at a time, allowing each addition to be absorbed before adding the next. Strain through a fine sieve. Season with salt and pepper. Keep warm over a double boiler.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 23 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 15 grams, Sodium 250 milligrams, Sugar 3 grams, TransFat 1 gram