b'I N G R E D I E N T S Balsamic Vinegar SauceSugo all Aceto Balsamico2 tablespoons olive oil1 tablespoon buer4 garlic cloves, thickly sliced In a saucepan, cook the buer and garlic over medium heat for 2 to 3 minutes.onion, choppedAdd the onion, rosemary and red pepper flakes and cook for 4 more minutes. 1 teaspoon red pepper flakes Add the balsamic vinegar, raise the heat to high, and cook, stirring well, until it 1 tablespoon chopped fresh reduces by half, about 5 minutes. Add the broth, bring to a boil, then simmer for rosemary, or 1 teaspoon dry rosemary, 35 to 40 minutes. If you like the sauce thicker, bring it back to a boil and add the ground into a fine powder buer-flour paste, 1 teaspoon at a time, whisking well and waiting 1 minute before 2 cups balsamic vinegar adding more paste, until it reaches the consistency you like. You do not need to use 2 cups chicken broth all of the paste. 1 tablespoon soened buermixed with 1 tablespoonIf you like a fancier look, strain the sauce through a fine sieve. Before you serve it, flour into a so paste(optional) pour the sauce back in the saucepan and over low heat, add 1 tablespoon of plain soened buer, stirring well until it is melted. This will add some sheen to the sauce.Keep the sauce warm until ready to serve.39'