Balsamic vinegar, figs, shallots and sour cream make a decadent gravy. I tossed it into a pork stir fry loaded with broccoli, pea pods and mushrooms served over quinoa/wild rice. Delicious!

INGREDIENTS

2 tablespoons butter
2 large shallots, minced
3 tablespoons balsamic vinegar
1 cup vegetable broth
12 dried figs, rehydrated and quartered
1/2 cup coconut milk
1/2 cup sour cream

PREPARATION

Melt the butter in a skillet over medium high heat. Add the shallots and sauté until tender. Add 2 tablespoons balsamic vinegar and simmer until the vinegar evaporates, scraping up any browned bits on the bottom of the skillet. Add the vegetable broth and simmer until the mixture is reduced by half. Reduce heat, add the figs and coconut milk and gently simmer (do not boil) until the sauce thickens slightly. Add the remaining vinegar and continue to simmer until sauce thickens enough to coat spoon. Season with salt. Just before serving, stir in 1/2 cup sour cream.

The result is a slightly sweet yet pungent gravy that will enhance your favorite meat, fish and vegetables.