Balsamic Cream

Name: Balsamic Cream
Yield: Makes 150ml (¼ pint)
Cuisine: Irish
Ingredients: 150 ml (¼ pint) beef stock or chicken stock; 150 ml (¼ pint) beef stock or chicken stock; 150 ml (¼ pint) cream; 2 tbsp balsamic vinegar; 1 tbsp tomato purée; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

Vary the type of stock you use depending on what you are serving with this.

Ingredients

150 ml (¼ pint) beef stock or chicken stock
150

Europe
Ireland
Sauce
Gluten-free

Method

Place the stock, cream, vinegar and tomato purée in a small pan. Bring to the boil, then reduce the heat and simmer for 20–25 minutes, until reduced by a quarter and thickened to a sauce consistency. Season to taste. Use immediately or leave to cool, then transfer to a bowl and cover with clingfilm and chill until required.