stove · pan sauce
★ STARRED KITCHENPrep 10 minCook 15 minDriftpass Apfel-Balsamicosauce
Independent adaptation of a publicly published Heinz Reitbauer recipe. Not affiliated with, sponsored by, or endorsed by Heinz Reitbauer.
From a starred kitchen.
Ratio
Ingredients
- Apple Juice — 5 dl Apfelsaft (500 ml)
- Fish Stock — 1,25 dl Fischfond (125 ml)
- Balsamic — 1,5 TL Balsamico Affinato 12y (1) + 2 TL Affinato (2) (17.5 ml)
- Shallot — 60 g Schalotten, feingehackt
- Black Trumpet — 50 g Totentrompeten
- Butter — 40 g Butter
- Salt — Salz (2 g)
- Pepper — Pfeffer (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.
Companion jar
Driftpass Apfel-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:
4 kitchens · 6 stars · 3 national awards
- Saffronhall Asparagus MustardNATIONAL AWARD WINNER
- Cedarrow Haselnuss-Marinade★ STARRED KITCHEN
- Umberroom Black Garlic–honey–soy Glaze★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Heinz Reitbauer works in Austrian / vegetable-forward at Steirereck; credentials include Michelin 2* (Steirereck).
Originally published as Apfel-Balsamicosauce.
More from this kitchenFAQ
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.