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Balsamic Gravy


Serve this rich gravy with our Roasted Pork Loin.

  • Yield: Makes 1 1/2 cups

Source: Everyday Food, October 2005


  • Dark liquid and browned bits reserved from Roasted Pork Loin
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 tablespoon all-purpose flour
  • 3 tablespoons water
  • 1/2 teaspoon balsamic vinegar


  1. Pour off excess fat from roasting pan (reserving dark liquid and browned bits). Add chicken broth to pan; cook over medium-high heat, scraping up browned bits, until liquid has reduced by half, 5 to 7 minutes.

  2. Meanwhile, in a small bowl, whisk flour with water.

  3. Reduce heat to medium; whisk in flour mixture and balsamic vinegar until sauce is completely smooth and has thickened, 1 to 3 minutes.

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