Go Back
+ servings

Root Vegetable Balsamic Sauce Recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Sauces
Cuisine: French
Servings: 1 quart


  • 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


  • 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.