Balsamic Sauce-Tra Vigne Recipe

1

Ingredients

2 cups balsamic vinegar
1 shallot, chopped
2 bay leaves
8 cups chicken stock or low-sodium canned chicken broth
6 black peppercorns
4 tablespoons unsalted butter

Preparation

Step 1

In a large saucepan, combine the vinegar and shallot and bring to a boil over high.
Boil until reduced to a syrup consistency.
Add stock, bay leaves, and peppercorns.
Bring to a boil again and continue to cook until reduced by 2 cups or less. The consistency should be very thick. This takes time but is so worth it!
Add the butter and stir to combine.
Remove from the heat and let cool slightly; strain through a fine sieve.
If not using right away, omit the butter and cover and refrigerate. I like to make the sauce the day before if I’m pressed for time. Just heat balsamic reduction over moderate heat until hot and add the butter by tablespoons before serving.
Season with salt and pepper to taste.