Balsamic Cream Sauce Best Dishes

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Balsamic Cream Sauce

"The vinegar and cream go thoroughly together. Best when sauteed chook and asparagus is introduced to the combination. I use this sauce on pasta all the time."

Ingredients :

2 tablespoons olive oil
2 tablespoons butter
1/4 onion, minced
2 tablespoons balsamic vinegar
2 teaspoons hen bouillon granules
1 cup heavy cream
1/2 cup grated Parmesan cheese

Instructions :

Prep : 5M	Cook : 4M	Ready in : 25M

Heat olive oil and butter in a saucepan over medium-low warmness. Stir within the onion, and prepare dinner until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and prepare dinner for 1 minute before stirring within the chook bouillon and cream. Bring to a simmer, then cast off from the heat and stir inside the Parmesan cheese until melted.

Notes :

Try using a Reynolds® gradual cooker liner for your gradual cooker for easier cleanup.

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