- prep time 0 min
- total time 0 min
- serves 0
2 Tbsp cornstarch
3 Tbsp water
1 onion, finely chopped
2 Tbsp butter
3 Tbsp balsamic vinegar
1 tsp sugar
4 cup homemade or purchased chicken broth
½ cup 15% cream
¾ cup sliced almonds, toasted
salt and pepper
1. In a bowl, combine the cornstarch and water. Set aside.
2. Melt the butter in a saucepan and sauté the onion until golden. Add the vinegar and sugar and cook until the vinegar has evaporated. Add the broth. Bring to a boil and reduce by half. Add the cream and the cornstarch mixture. Return to a boil while whisking. Add the almonds and adjust the seasoning.
3. Note: If desired, purée the sauce in the blender, then strain through a fine-meshed sieve. The resulting sauce will be smooth and creamy. If you use purchased chicken broth, season only after reducing the sauce because the broth is already salty.
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