Fig and Balsamic Agrodolce (a.k.a. the BEST Pan Sauce Ever) · Faith Middleton's Food Schmooze
Fond of figs? You’re in luck because this recipe is based on fond and figs. When scraped from the bottom of the pan, the fond (which in French literally means “bottom”) can be incorporated into...
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Ingredients
- 1 large heavy-bottomed skillet with fond ((see headnote above))
- 2 tablespoons unsalted butter (plus 2 tablespoons cold unsalted butter) (cut into small pieces)
- 1/4 cup thinly sliced shallots
- 1 cup coarsely chopped dried figs (such as Mission or Turkish)
- 1 tablespoon chopped fresh rosemary
- 1/2 cup balsamic vinegar
- 1 cup reduced-sodium chicken or beef broth
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