Balsamic sauce

Ingredients for 4 servings:

• 80 g carrot(s)
• ½ stalk(s) celery
• 50 g onion(s)
• 1 garlic clove(s)
• 1 tbsp oil
• 400 ml port wine
• 100 ml balsamic vinegar
• 2 stalks of thyme
• 600 ml chicken stock
• 1 tsp cornstarch
• 3 figs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the carrots and celery and cut into ½ cm pieces. Roughly dice the onion and garlic. Heat the oil in a small saucepan and briefly sauté the vegetables, pour in the port wine and vinegar and add the thyme. Reduce the liquid over medium heat to 100 ml. Pour through a fine sieve into a saucepan, pour in the stock and reduce again to approx. 200 ml. Mix the cornstarch with a little cold water until smooth and use this to thicken the sauce. Cut the figs into 1-1.5 cm thick slices (if you like, you can peel them first with a vegetable peeler – I don’t find this necessary) and add to the sauce. Bring to a boil briefly. Tastes good with heartier meats, such as game.