This tart-sweet reduction sauce is delicious with all kind of grilled and roasted meats. Note the addition of the bit of fresh grapefruit juice at the end. This “brightens” the rich sauce and reestablishes the aromas of the fruit that cooked off in the reduction process.
In a Saucepan over high heat, cook the balsamic vinegar and sugar until the sugar is melted and the mixture is reduced to a syrupy consistency, about 2 minutes. Add the stock and
© 2004 John Ash. All rights reserved.