Taste the World's Finest Premium Olive Oils and Vinegars

Balsamic Sauce

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.