Ingredients
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1/2
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2
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1/2
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-
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Directions
Balsamic-Coconut Milk Sauce,Chef Rob Pronk at Hopkins Hotel in Belize as printed in the cookbook ‘Flavors of Belize’. Please use a good quality aged balsamic. I tested this sauce over steamed summer vegetables: zucchini, cauliflower and broccoli; leftover brown rice. Unusual yet delicious combination of flavors. Recipe introduction in the cookbook recommends the sauce over beef tenderloin or fish.,I loved the balsamic vinegar, and thought I want more of that flavor, so maybe a little less of the coconut milk. This was so good with rice and beans, really woke up the flavors. Thanks!,this would be good on pork .it has a nice flavor
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Steps
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1
Done
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Place the Balsamic Vinegar and Sugar in a Sauce Pan. Bring Almost to the Boil Then Reduce to Low-Medium Heat. Reduce to Half Until the Vinegar Has Started to Thicken and All the Sugar Has Dissolved. |
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2
Done
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Stir in the Coconut Milk and Bring Almost to the Boil. Reduce Heat to Simmer; Cook 2-3 Minutes. |
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3
Done
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Season With Salt and Cracked Black Pepper to Taste. |
