Balsamic Vinegar Sauce Recipes

Steps:

• Put the vinegar, oil, onions and some salt and pepper in a medium skillet over medium heat. Cook, stirring frequently, until the onions are very soft and soupy, about 15 minutes.
• Stir in the chile powder and cinnamon and cook for 1 minute. Add the ketchup, 1/2 cup water, the hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper and bring to a simmer. Simmer, stirring occasionally, until thickened, about 10 minutes. Transfer to a bowl and cool to room temperature before serving.

Steps:

• Combine balsamic vinegar, peppercorns, thyme and garlic in a small pot over low heat. Let simmer until reduced to about 2 tablespoons and slightly thickened, 10 to 15 minutes. Let cool and strain.
• Whisk together the mayo and reduced strained balsamic in a medium bowl. Serve as a spread on sandwiches or use as a dipping sauce.

Steps:

• Heat reserved skillet from Pan-Seared Steak, without washing, over high heat. Carefully pour in balsamic vinegar; using a wooden spoon, scrape up any browned bits. Reduce to a syrupy consistency, about 35 seconds. Add salt and any juices that have collected under steak; stir to combine. Remove from heat. Add butter; swirl in pan until incorporated. Pour over steak, and serve immediately.

Steps:

• Preheat a grill to high on one side and lightly oil the grate. Season a 2-inch-thick porterhouse steak (3 pounds) with coarse sea salt and pepper. Grill over direct heat for 4 minutes, then rotate the meat 90 and cook 2 more minutes. Repeat on the other side. Move the steak to the cooler part of the grill (position the smaller end away from the heat); cover and cook until the meat reaches 128 to 130 for medium-rare, 12 to 15 minutes. Let rest 5 minutes before slicing. To make the sauce, simmer 3/4 cup balsamic vinegar, 2/3 cup ketchup, 1/4 cup honey, 2 sliced shallots, 2 tablespoons Worcestershire sauce, 1 tablespoon dijon mustard, 1/4 teaspoon allspice, and salt, pepper and sugar to taste until thickened, about 15 minutes. Strain, then whisk in some butter.

Steps:

• Heat oil in a saucepan over medium heat. Add shallots and saute for 1 minute. Add balsamic vinegar and reduce by half. Add ketchup, brown sugar, and honey; bring to a simmer and cook for 5 minutes, stirring constantly.

Steps:

• Heat the olive oil in a frying pan large enough to hold the chops in one layer, over medium-high heat.
• Season the chops with salt and pepper, and cook them through, approximately 5 minutes per side, or as needed according to the thickness of your chops.
• Remove from pan and keep warm.
• Add shallots to the pan and cook them, stirring, one minute.
• Add chicken broth, balsamic vinegar, and crumbled thyme.
• Cook stirring 5 minutes.
• Remove pan from heat, and add the butter.
• Stir till the butter has melted and is well incorporated into the sauce.
• Pour sauce over the chops, and serve.

Steps:

• Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

Steps:

• Heat oil in heavy large saucepan over medium-high heat.
• Add onion and garlic and saute until soft.
• Stir in tomatoes, balsamic vinegar, wine, and basil.
• Simmer 15 minutes.

Steps:

• Mince shallots (3).
• Place butter in pan over medium heat and saute shallots until clear.
• Add sugar and balsamic vinegar.
• Bring to boil and stir constantly until sauce thickens slightly.
• Immediately ladle over freshly grilled steaks.

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Steps:

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

Steps:

• Stir together vinegar, water, lemon juice and brown sugar in a small bowl.
• Pat salmon dry and season with salt and pepper.
• Heat oil in a 12" nonstick skillet over moderately high heat but not smoking.
• Increase heat to high, add salmon skin side up, and sear until well browned (about 4 minutes).
• Turn fish over and sear until just cooked through (3 to 4 minutes more).
• Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam.).
• Simmer, stirring until thickened and reduced to about 1/3 cup (about 2 minutes).
• Spoon glaze over salmon.

Steps:

• Heat olive oil and butter in a large skillet over medium-high heat. Add onion and salt; saute until onion is translucent, about 5 minutes. Stir in garlic, herb mix, fennel, red pepper flakes. Add balsamic vinegar. Continue to heat until mixture appears slightly syrupy, about 5 minutes. Add tomatoes and tomato paste. Bring back to a simmer until heated through, about 10 minutes.

Steps:

• In a small saucepan, combine vinegar and sugar. Bring to a boil.
• Reduce heat to medium-low, stirring occasionally and simmer 20-30 minutes.
• Remove from heat and let sauce thicken as it cools.

Steps:

• Strain juices from reserved roasting pan into large measuring cup; discard solids in strainer. Spoon fat off surface of pan juices in measuring cup. Add enough chicken broth to degreased juices to measure 1 cup. Place reserved roasting pan over 2 burners set at medium heat. Add vinegar to pan and bring to boil, scraping up browned bits; pour vinegar into saucepan. Add pan-juice mixture and sugar to saucepan. Bring pan sauce to boil, whisking until sugar dissolves.
• Boil until sauce coats spoon thinly and is reduced to 1 1/3 cups, about 10 minutes. Season with salt and pepper. Transfer to gravy dish and serve with geese.