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Root Vegetable Balsamic Sauce Recipe
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Sauces
Cuisine:
French
Servings:
1
quart
Ingredients
2
quarts
chicken stock
¼
cup
white balsamic vinegar
1
small
turnip
roughly chopped
1
small
parsnip
roughly chopped
½
celery root
roughly chopped
1
leek
white part only, roughly chopped
1
sachet d’epices
see above
salt and white pepper
to taste
2
tablespoons
cold butter
Instructions
Combine all of the ingredients except the butter in a stockpot. Bring to a boil and then reduce to a very gentle simmer.
Cook until the sauce reduces to about one half.
Strain the sauce in a colander to remove the large solids. Restrain through cheesecloth to remove the fine particulates and clarify the sauce.
Return the strained sauce to a clean saucepan and bring to a gentle simmer.
Taste and assess for additional seasoning.
For greater acidity, add a finishing splash of the vinegar.
Whisk in the cold butter until incorporated and serve.