Balsamiccoconutmilksauce Recipes

BALSAMIC CREAM SAUCE

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.

BALSAMIC-COCONUT MILK SAUCE

Steps:

• Place the balsamic vinegar and sugar in a sauce pan. Bring almost to the boil then reduce to low-medium heat. Reduce to half until the vinegar has started to thicken and all the sugar has dissolved.
• Stir in the coconut milk and bring almost to the boil. Reduce heat to simmer; cook 2-3 minutes.
• Season with salt and cracked black pepper to taste.

BALSAMIC ONION SAUCE

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.

BALSAMIC MAYO

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.

BALSAMIC PAN SAUCE

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.

BALSAMIC PASTA SAUCE

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.

BALSAMIC VINEGAR SAUCE

Steps:

• Cut 6 tablespoons of the butter into 1/2-inch cubes. Refrigerate. Melt the remaining butter in a large saucepan over medium heat. Add onion, garlic, mushroom stems, tomato and bay leaf. Cook, stirring occasionally, until the vegetables are soft but not brown, about 6 minutes.
• Add vinegar and water. Reduce over medium high heat until just a syrupy liquid remains, about 8 minutes. Lower the heat slightly. Whisk in the cold butter, 2 to 3 pieces at a time, allowing each addition to be absorbed before adding the next. Strain through a fine sieve. Season with salt and pepper. Keep warm over a double boiler.