Swich | Recipes - Balsamic, Riojia & Rosemary Reduction

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Balsamic, Riojia & Rosemary Reduction

A thick balsamic reduction brimming with intense flavors of rosemary and garlic. Perfect over chicken or steak.

Serves 1 | Active Time: 15 minutes | Total Time: 1 hour
Step 1: Making the Sauce
  • 1 cup aged balsamic vinegar
  • 1 cup Riojia wine
  • 2 cups dark chicken stock
  • 1 tbsp tomato paste
  • 1 shallot, minced
  • 5 garlic cloves, minced
  • 4 sprigs fresh rosemary
  • 2 tbsp EVOO
  • 2 tbsp butter
  • 2 tbsp flour
  • Salt
  • Pepper

Using a skillet with reserved meat drippings & char in it, heat EVOO and saute minced shallot until translucent; 3-4 minutes.

Add garlic, saute for 2 minutes.

Deglaze the pan with the balsamic vinegar.

Whisk in tomato paste.

Add wine and rosemary; reduce by half.

Add chicken stock; reduce by half.

Mix butter & flour into a paste. Add a spoonful of reduction to smooth the paste and dissolve any chunks.

Remove sprigs of rosemary from the pan.

Whisk butter & flour into the reduction, return to a boil.

Reduce heat, simmer to a light syrup consistency, add salt and pepper to taste, serve over or around your favorite meat.

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