Balsamic Jus

• 5ml Vegetable oil
• 3 Shallots, sliced
• 1 Garlic clove, sliced

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