Balsamic Gravy Recipe

Ingredients

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 

Preparation

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.

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

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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