2019 · Chicken · cooking · fall · Pork · Sauce · Uncategorized

Fig Sauce

I have used this sauce now on both chicken and pork.  I love the added flavor to the meat.

Chop one large shallot and grate two garlic cloves, add salt and pepper.  Heat in a bit of olive oil until translucent.  Add in 1/4 cup of balsamic vinegar, and 1/4-1/3 of a cup fig jam or preserves.  Stir until blended, and simmer.When it is well blended (simmer for about 8 to 10 minutes), add in two tablespoons of butter (I use unsalted butter).The butter adds a richness to the sauce (I think).Serve over the pork loin or your meat of choice.  I have used this on burgers, chicken, and as a dipping sauce for egg rolls.

Enjoy!

 

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