Tuesday, May 29, 2007

Balsamic and Basil Sauce

This sauce can be used to baste outdoor grilled chicken or indoor broiled chicken or spooned on top of meat sliced from whole chicken before serving. We spooned it on top of our roast chicken slices, and it was delectable. If you like balsamic vinegar, you can't help but love this sauce. It retains the sweet tanginess of balsamic vinegar, only tempered a touch with sugar, and the addition of garlic and basil make it to die for. If you don't like balsamic vinegar, you probably wouldn't try this recipe, anyway...

I think it would make an excellent dipping sauce for crusty bread, too.

1/3 cup chicken broth
1/3 cup balsamic vinegar
healthy splash of lemon juice
1 tablespoon extra virgin olive oil
1/2 tablespoon butter
3 garlic cloves, freshly minced
1/2 tsp. sugar
1/2 tsp. black pepper
several shakes of salt
dry basil, to taste, about 1-2 teaspoons (Use torn, fresh basil when in season)

Saute garlic in butter and olive oil until translucent and slightly golden. In a small saucepan, stir together chicken broth and balsamic vinegar. Add lemon juice, garlic mixture, sugar, pepper, salt, and basil. Heat over medium heat until hot. Spoon over chicken or pork (or use as a basting mixture for grilling or broiling meat).

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