This luxurious finishing sauce is a perfect balance of tangy, sweet, and aromatic flavors. The deep richness of balsamic vinegar blends beautifully with the fruity depth of ruby port, while the vanilla bean adds a subtle, floral sweetness that ties everything together. Originally created by Patricia Rain, The Vanilla Queen, this versatile sauce elevates everything it touches. Try it drizzled over mixed greens with ripe figs and creamy goat cheese for a gourmet salad, or spoon it over roasted chicken, lamb, or even seared duck for a restaurant-worthy main dish. It also makes a decadent glaze for poached fruit or a surprising topping for vanilla ice cream.
INGREDIENTS:
1 cup balsamic vinegar
1 cup ruby port
1 large vanilla bean*
1/2 cup sugar
Additional pure vanilla extract to taste*
METHOD:
In a heavy, non-reactive saucepan, combine the balsamic vinegar, ruby port, and vanilla bean (split and seeds scraped into the pan). Bring the mixture almost to a boil, then add the sugar. Stir well.
Reduce heat and simmer gently until the sauce is thick and syrupy, about 30 minutes.
Allow to cool, then stir in additional vanilla extract to taste. Transfer to a glass jar or bottle. You may leave the vanilla bean in the sauce or replace it with a fresh bean for continued flavor infusion.
Store in the refrigerator, where it will keep well for several weeks.
YIELD: 1 cup sauce
SOURCE: Patricia Rain, The Vanilla Queen. www.vanillaqueen.com
