Balsamic, Riojia & Rosemary Reduction
by Christopher J in User ContributedA thick balsamic reduction brimming with intense flavors of rosemary and garlic. Perfect over chicken or steak.
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Step 1: Making the Sauce
Using a skillet with reserved meat drippings & char in it, heat EVOO and saute minced shallot until translucent; 3-4 minutes.
Add garlic, saute for 2 minutes.
Deglaze the pan with the balsamic vinegar.
Whisk in tomato paste.
Add wine and rosemary; reduce by half.
Add chicken stock; reduce by half.
Mix butter & flour into a paste. Add a spoonful of reduction to smooth the paste and dissolve any chunks.
Remove sprigs of rosemary from the pan.
Whisk butter & flour into the reduction, return to a boil.
Reduce heat, simmer to a light syrup consistency, add salt and pepper to taste, serve over or around your favorite meat.
- 1 cup aged balsamic vinegar
- 1 cup Riojia wine
- 2 cups dark chicken stock
- 1 tbsp tomato paste
- 1 shallot, minced
- 5 garlic cloves, minced
- 4 sprigs fresh rosemary
- 2 tbsp EVOO
- 2 tbsp butter
- 2 tbsp flour
- Salt
- Pepper
