Balsamic Reduction
(1 vote)
Instructions
1. Pour in the chicken stock in a large saucepan and add the porchini mushroom and fresh rosemary sprigs. Bring the chicken stock to a boil and cook over high heat for 15 to 20 minutes until the mixture has reduced to almost half.
2. Now add the balsamic vinegar and simmer over low heat until the mixture has the consistency of a sauce.
3. Remove the saucepan from heat and strain this mixture through a fine wire mesh. Discard the rosemary sprigs and the porchini mushroom pieces. Return the mixture to the saucepan and stir in the butter so that it is completely combined.
4. Add salt and pepper and stir the mixture once more.
