A thick balsamic reduction brimming with intense flavors of rosemary and garlic. Perfect over chicken or steak.
Steps
1
Making the Sauce
Ingredients
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
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.
