Ingredients with Measurements:
- 1/4 cup balsamic vinegar
- 1/4 cup beef broth
- 1/4 cup red wine
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon butter
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Whisk
- Saucepan
Step-by-step instructions:
1. In a saucepan, combine balsamic vinegar, beef broth, and red wine. Bring to a boil over medium-high heat.
2. Reduce heat to medium-low and let the mixture simmer for 10 minutes, stirring occasionally.
3. In a small bowl, whisk together cornstarch and cold water until smooth.
4. Add the cornstarch mixture to the saucepan and whisk until well combined.
5. Add butter, dried thyme, salt, and pepper to the saucepan. Whisk until the butter is melted and the sauce is smooth.
6. Let the sauce simmer for an additional 5 minutes, or until it thickens to your desired consistency.
7. Remove the saucepan from heat and let the sauce cool for a few minutes before serving.
Time:
Preparation time: 5 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for boiling, medium-low heat for simmering
Serving size:
Makes about 1 cup of sauce, serving size varies
Nutritional information:
Calories: 90
Fat: 4g
Carbohydrates: 8g
Protein: 1g
Sodium: 150mg
Sugar: 5g
Substitutions for ingredients:
- Vegetable broth or chicken broth can be used instead of beef broth
- White wine or apple cider vinegar can be used instead of red wine
- Fresh thyme can be used instead of dried thyme
Variations:
- Add a tablespoon of honey or brown sugar for a sweeter sauce
- Add a clove of minced garlic for a more savory flavor
- Add a tablespoon of Dijon mustard for a tangy kick
Tips and tricks:
- Whisk the cornstarch mixture well to avoid lumps in the sauce
- Adjust the seasoning to your taste
- If the sauce is too thick, add a little more broth or wine to thin it out
Storage instructions:
Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sauce in a gravy boat or pour it over your favorite protein or side dish.
Garnishes:
Fresh thyme leaves, chopped parsley, or cracked black pepper
Pairings:
This sauce pairs well with beef, pork, chicken, roasted vegetables, and potatoes.
Suggested side dishes:
Mashed potatoes, roasted asparagus, or garlic green beans
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken
- If the sauce is too thick, add a little more broth or wine to thin it out
Food safety advice:
- Make sure to cook the sauce to a safe temperature of 165°F
- Store leftover sauce in the refrigerator within 2 hours of cooking
Food history:
Balsamic vinegar originated in Italy and has been used in cooking for centuries. It is made from grape must, which is the juice of freshly pressed grapes, and aged in wooden barrels.
Flavor profiles:
This sauce has a tangy and slightly sweet flavor from the balsamic vinegar, with savory notes from the beef broth and thyme.
Serving suggestions:
Serve this sauce with your favorite protein or side dish for a delicious and flavorful meal.
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Region: Italian