Posted on 06 June 2011 by

Tomato-Balsamic Vinegar Glaze

By David Harbilas

This sauce is adapted from a simple balsamic glaze I learned from a chef about six years ago.

I only remember him as Mike, but his foul mouth, sense of humor, and deft hand with sauces will remain with me.

Here, I am really only adding tomato paste to his sauce, which had a sublime balance between salty and sweet.

It goes especially well with roast chicken that has very crispy skin that has been rubbed with herbs.

Makes about 2 cups of sauce

  • ½ cup balsamic vinegar
  • 4 tablespoons soy sauce
  • 1 shallot, diced
  • 1 garlic clove, smashed
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 2 branches of thyme
  • 1 ½ cups of chicken stock
  • 1 stick of butter
  • olive oil

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the garlic clove, bay leaf, thyme and tomato paste and cook for 2 minutes. Add the balsamic, soy and chicken stock and reduce by ¾, about 20 minutes. Strain the sauce into another saucepan and place over medium heat. Whisk in the butter to finish the sauce and serve.

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