Balsamic Orange Sauce
1/4 litre Balsamic Vinegar
1/2 litre Chicken Stock
4 very large mushrooms, finely chopped
11 sprig Rosemary
3 sprigs Thyme
1/4 litre red wine
1 medium onion, sliced
1 chili pepper, heat to taste
2 T Orange zest, finely sliced
2 T sugar
2 T butter, or more if needed
2 t flour
Heat balsamic vinegar in a pan until reduced by half.
Add stock, rosemary and thyme and reduce by half.
Remove the stalks from the herbs, add the mushrooms and allow to simmer.
In a saucepan, add the onions, shallots, chill, orange zest and sugar and cook over medium heat until caramelised.
Add onion mixture to the stock.
Add wine and allow the entire mixture to reduce by half.
You can set it aside at this point until you are nearly ready to serve.
Soften the butter and mix in the flour to make a roux.
Just before serving, add the roux and allow the sauce to thicken.
Season with salt and pepper.