Root Vegetable Balsamic Sauce Recipe
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
1 quart
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Course
Condiments
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Cuisine
French
Root Vegetable Balsamic Sauce Recipe
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 2 quarts chicken stock
- ¼ cup white balsamic vinegar
- 1 small turnip roughly chopped
- 1 small parsnip roughly chopped
- ½ celery root roughly chopped
- 1 leek white part only, roughly chopped
- 1 sachet d’epices see above
- Salt and white pepper to taste
- 2 tablespoons cold butter
Instructions
- Combine all of the ingredients except the butter in a stockpot. Bring to a boil and then reduce to a very gentle simmer.
- Cook until the sauce reduces to about one half.
- Strain the sauce in a colander to remove the large solids. Restrain through cheesecloth to remove the fine particulates and clarify the sauce.
- Return the strained sauce to a clean saucepan and bring to a gentle simmer.
- Taste and assess for additional seasoning.
- For greater acidity, add a finishing splash of the vinegar.
- Whisk in the cold butter until incorporated and serve.
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