Balsamic Reduction Sauce

Name: Balsamic Reduction Sauce
Total time: 25 min
Yield: 10
Cuisine: American
Ingredients: maple syrup; soy sauce; lemon; espresso coffee powder; pepper

Enhance the flavor of any beef cut with this tasty balsamic reduction sauce.

Cook Time: 25 Minutes

Servings: 10

Ingredients: 5

Cook Mode

Ingredients

1 cup balsamic vinegar
1/4 cup butter, at room temperature
4 teaspoons all-purpose flour
1 cup ready-to-serve reduced sodium beef broth
1/4 teaspoon coarse grind black pepper

Preparation

Step 1

Bring vinegar to a boil in a small saucepan. Reduce heat; simmer over medium heat about 15 minutes or until reduced to 1/4 cup. Mix butter and flour in small bowl until smooth. Stir broth and pepper into vinegar. Gradually whisk in butter mixture until sauce is smooth; bring to a boil. Reduce heat; simmer 3 minutes, stirring constantly. Serve immediately.

Nutrition Information

69 Calories

0 %*

2.9g SAT FAT

0 %DV**

1g PROTEIN

0 %DV

0.2 mg IRON

0 %DV

0 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 68.7 Calories; 41.4 Calories from fat; 4.6g Total Fat (2.9 g Saturated Fat; 1.2 g Monounsaturated Fat;) 12.7 mg Cholesterol; 50.5 mg Sodium; 5.3 g Total Carbohydrate; 0 g Dietary Fiber; 0.5 g Protein; 0.2 mg Iron; 0.1 mg NE Niacin; 0 mg Vitamin B₆; 0 mcg Vitamin B₁₂; 0 mg Zinc; 0.4 mcg Selenium; 1.2 mg Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.