2 tablespoons cornstarch

3 tablespoons water

1 onion, finely chopped

2 tablespoons butter

3 tablespoons balsamic vinegar

1 teaspoon sugar

4 cups 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.

See more: Christmas, North American, Nuts, Side

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