Balsamic sauce

Ingredients for Balsamic sauce

Instructions for Balsamic sauce

To prepare the Balsamic sauce recipe, please follow these instructions:

Shallots, sauté in butter or olive oil until they are clear. The vinegar is poured in and reduced to the karameliserer easy around the buds. Madeira is added and the sauce is reduced to about one third.

Fund added and there is reduced again to a little less than half, or when the sauce starts to get the desired consistency.
That season with salt and pepper and, if desired. Noilly Prat. Just before serving is mounted with cream or cold butter.

Tips:
Excellent with veal, beef, or lamb Fund. Prepare the sauce on one can possibly Fund poultry. Choose a dry white wine in place of the madeira and choose the bright vinegar or a mixture, depending on taste and colour perception.