Apple-Balsamicosauce

Name: Apple-Balsamicosauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2¼ cups (550 ml)
Cuisine: French Classic
Ingredients: 5 dl Apfelsaft (500 ml) Apple Juice; 1,25 dl Fischfond (125 ml) Fish Stock; balsamic vinegar (17.5 ml) Balsamic; 60 g shallot Shallot; 50 g Totentrompeten Black Trumpet; 40 g Butter Butter; Salz (2 g) Salt; Pfeffer (0.5 g) Pepper

Independent adaptation of a publicly published Heinz Reitbauer recipe. Not affiliated with, sponsored by, or endorsed by Heinz Reitbauer.

A quick pan finish for steak and poultry.

Ratio

Apple Juice 500 mlFish Stock 125 mlBalsamic 18 ml

Ingredients

Apple Juice5 dl Apfelsaft (500 ml)
Fish Stock1,25 dl Fischfond (125 ml)
Balsamicbalsamic vinegar (17.5 ml)
Shallot60 g shallot
Black Trumpet50 g Totentrompeten
Butter40 g Butter
SaltSalz (2 g)
PepperPfeffer (0.5 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Apple-Balsamicosauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 5 stars · 3 national awards

Asparagus Mustard SauceNATIONAL AWARD WINNEROn the jar: ASPARAGUS
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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Heinz Reitbauer works in Austrian / vegetable-forward at Steirereck; credentials include Michelin 2* (Steirereck).

Originally published as Apfel-Balsamicosauce.

Adapted from a Heinz Reitbauer recipe (Helmuth Reitbauer / Donat Gut (Steirereck lineage)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Helmuth Reitbauer / Donat Gut (Steirereck lineage) (published as “Apfel-Balsamicosauce”). Full citation lives in Provenance.

Companion jar