Balsamic Jus

Basic Recipe 30

Preparation info

  • Difficulty


  • Makes

    500 ml

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 5ml Vegetable oil
  • 3 Shallots, sliced
  • 1 Garlic clove, sliced
  • 250ml Port
  • 50ml Aged balsamic vinegar
  • 350ml Veal jus
  • 10g Unsalted butter, chilled and diced
  • Salt
  • Freshly ground pepper


Heat the oil in a heavy based pan over a medium heat. Add the shallots, garlic and a pinch of salt and sweat down without colour until the shallots soften. Pour in the Port and 20ml balsamic vinegar. Cook over a medium heat and reduce by three quarters. Pass the reduction through a fine sieve. In a clean saucepan bring the veal jus to the boil and add the reduction. Season to taste with salt and freshly ground pepper before passing through a sieve lined with a double-layer of muslin cloth into a clean saucepan. Add the remaining balsamic vinegar to taste just before serving and finish by whisking in the chilled butter piece-by-piece until fully incorporated into the balsamic jus. Adjust the seasoning if necessary.