Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSauces - Balsamic Brown Sugar Sauce
Famous Authors (View All Authors)
Sauces - Balsamic Brown Sugar Sauce Post by :KevinNitro Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2111

Click below to download : Sauces - Balsamic Brown Sugar Sauce (Format : PDF)

Sauces - Balsamic Brown Sugar Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 teaspoons olive oil
1/4 cup shallot -- minced
2/3 cup dry red wine
2/3 cup chicken broth
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1/4 teaspoon salt


Heat oil over medium heat. Add shallots and saute for about a minute. Add wine and broth; stir. Bring to a boil and cook for 5 minutes.

Add vinegar, sugar and salt; bring to a boil. Reduce heat and simmer for 3 minutes.

Yields about 8 tablespoons of sauce.

NOTES : Serve with chicken or pork
If you like this book please share to your friends :
NEXT BOOKS

Sauces - Miscellaneous -  Emeril Lagasse's Chantilly Sauce Sauces - Miscellaneous - Emeril Lagasse's Chantilly Sauce

Sauces - Miscellaneous -  Emeril Lagasse's Chantilly Sauce
2 egg yolks 1 teaspoon fresh lemon juice Dash of hot pepper sauce 2 teaspoons water Salt Freshly ground black pepper 1 stick melted butter 1/4 cup whipped heavy cream In a stainless steel bowl set over a pot of simmering water, whisk the egg yolks with the lemon juice, hot pepper sauce, and water, until pale yellow in color. Season with salt and pepper. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Fold in the whipped cream.
PREVIOUS BOOKS

Sauces - Miscellaneous -  Aioli Sauce Sauces - Miscellaneous - Aioli Sauce

Sauces - Miscellaneous -  Aioli Sauce
3 large cloves of garlic 1/4 cup lemon juice 2 eggs 1/2 teaspoon white pepper 1 1/2 cups olive oil Process the garlic and lemon juice together in blender. Add in the eggs and the white pepper. Blend together at high speed. You need to stop often to scrap the sides down. Add in the olive oil just a few drops at a time at the beginning. Gradually increase the pouring of the olive oil into a steady stream while the blender is on. Blend until the sauce is thickened. Spoon into container and put into the refrigerator. You need to
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT