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| Port Balsamic Reduction |
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| INGREDIENTS: |
3 bottles of Port (750ml)
1 bottle of balsamic vinegar (500ml)
1/4 C pure sugar cane extract (liquid form
optional) |
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| METHOD: |
• Blend all of the ingredients.
• Over medium reduce by more than 1/2 the
consistency of the honey. Let it cool aside.
• Meat has to be at room temperature.
• Has to be cooked on a grill. If you don’t have a grill
you can oven roasted.
• Cannot pan sear or the reduction will burn because of
the sugar. |
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