Balsamic Vinegar Sauce Recipe

Name: Balsamic Vinegar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅓ cup balsamic vinegar; ⅓ cup water; Salt and freshly ground black pepper to taste

Servings: persons

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
⅓ cup balsamic vinegar
⅓ cup water
Salt and freshly ground black pepper to taste

1
Cut 6 tablespoons of the butter into 1/2-inch cubes.
2
Refrigerate.
3
Melt the remaining butter in a large saucepan over medium heat.
4
Add onion, garlic, mushroom stems, tomato and bay leaf.
5
Cook, stirring occasionally, until the vegetables are soft but not brown, about 6 minutes.
6
Add vinegar and water.
7
Reduce over medium high heat until just a syrupy liquid remains, about 8 minutes.
8
Lower the heat slightly.
9
Whisk in the cold butter, 2 to 3 pieces at a time, allowing each addition to be absorbed before adding the next.
10
Strain through a fine sieve.
11
Season with salt and pepper.
12
Keep warm over a double boiler.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces unsalted butter, 1 medium red onion, peeled and thinly sliced, 2 cloves garlic, peeled and thinly sliced, 8 shiitake mushroom stems, and more.

Yes, Balsamic Vinegar Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balsamic Vinegar Sauce

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