Balsamic Sauce

Makes about 2 cups
**(This recipe goes with Roasted Polenta with Mushrooms)

2 cups Traditional Style Balsamic Condimento
1 shallot, chopped
8 cups roasted chicken stock or low-salt, canned chicken broth
(if using canned broth, do not salt any part of the recipe until final adjustment)
2 bay leaves
6 peppercorns
Salt and freshly ground pepper

Bring vinegar and shallot to a boil over high heat in a large, heavy saucepan. Boil until reduced to a syrup consistency. Add stock, bay leaves, and peppercorns. Bring to a boil again and continue to cook until reduced to about 2 cups or less. The consistency should be very thick, not quite returned to a syrup but bordering it. Let cool slightly, then strain through a fine sieve.
At this point the sauce is ready to be used in the Roasted Polenta with Mushrooms and Balsamic Sauce. You can also cover, refrigerate or freeze for later use.