Balsamic Vinegar Sauce

Name: Balsamic Vinegar Sauce
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; 13 cup balsamic vinegar; 13 cup water; Salt and freshly ground black pepper to taste

10 ingredients

12 steps

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

Directions

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.