katiejeancooks

Real Food For Families

Balsamic Reduction Sauce

on January 22, 2014

I have no photo of my beautiful and delicious Balsamic Reduction Sauce, for reasons I will explain later. So instead, I offer you, leftover cute Christmas photos. Santa visited my parents home on Christmas Eve and had a nice visit with Katie, Christopher and all of their cousins. Thank you to Aunt Tricia for making sure that he included us in his long list of stops that evening!

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So, back to the Balsamic Reduction Sauce….I made this to serve over lamb chops, arugula and spinach greens and it was very good and very beautiful on the plate. But, as anyone who takes photos of food realizes, it is best to take these shots in natural light. A photo of my dinner plate at 6:30 PM, in the Northeast is…just…well…sad. Combine that with the fact that I really don’t have any photography skills to speak of and I take the majority of the pictures for this blog with my iPad…high quality, gorgeous photography is just not happening around these parts! I know that’s not why you’re here. You come, obviously, for the award winning writing…oh, that’s not why you are here? You are here because you are my mother and you want to see photos of your grand kids? Okay, fine…here you go, Mom. But on the off chance that someone out there may, inadvertently stumble across this food blog on their way to the Pioneer Woman (an actual award winning food blog) and wonder why the photos are a disaster from October through April…that is why.

Balsamic Reduction Sauce (4 servings)
~1 Tablespoon olive oil
~2 shallots, minced
~1/3 cup balsamic vinegar
~3/4 cup of chicken or vegetable broth
~1 Tablespoon butter

Note: Ideally, prepare this sauce in the pan that you cooked your meat in. This is what helps to flavor the sauce. Remove the meat to a covered plate to keep warm. You may not need to add the oil if there is still enough in the pan to cook the shallots.

1. Cook the shallots for a few minutes over medium heat in a bit of oil until just browned.
2. Stir in the vinegar and scrape the bottom of the pan to get any bits of meat into the sauce.
3. Stir in the broth and continue to cook and stir over medium to medium high heat for 5 to 10 minutes until the sauce reduces by about a half and thickens up a bit.
4. Remove from the heat and stir in the butter until it completely melts.
5. Pour the sauce over the cooked meat.

This sauce was great with the lamb chops, but would also be a nice addition to steak,chicken or pork. Here is the original recipe from Allrecipes.

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4 responses to “Balsamic Reduction Sauce

  1. kathy kuntz says:

    Your dad enjoys pictures of our grandkids also.

  2. Steve Kuntz says:

    Your brother comes here too…for the writing AND the kids.

  3. Your blog is great – keep it up! this sauce sounds DIVINE.

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