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In a medium saucepan, bring to a boil: |
| 1/2 |
c |
red wine vinegar |
| 1/2 |
c |
sugar |
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Cook over low heat for about 10 - 15 minutes,
until the sugar has carmelized. Stir and watch carefully as sugar burns easily.
Add: |
| 1/2 |
c |
madeira |
|
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and stir until the sugar dissolves. |
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Add: |
| 1 |
c |
water |
| 2 |
|
vanilla beans, chopped |
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Simmer until the mixture has reduced by one-half.
remove from heat and let stand for at least an hour. When ready to use, remove vanilla
beans and reheat mixture to a simmer. Mix: |
| 2 |
T |
cornstarch |
| 3 |
T |
water |
|
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and stir it into the sauce. Simmer three minutes to thicken.
Season with: |
|
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salt and pepper, to taste |
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Use as a glaze or serve in a gravy dish. |
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Notes &
Variations:
-
This recipe comes from Patricia Rain, the Vanilla Queen.
It can be used as a glaze on meat, fish, poultry, tofu, portobello mushrooms.
-
Substitute dry sherry or marsala if you don't have madeira.
-
You can use stock instead of water, for extra flavor.
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