|2 qt 8 oz • Chicken stock|
|1 qt • Balsamic vinegar|
|.5 oz • Corn starch slurry|
|1 qt • Extra-virgin olive oil|
The chicken stock must be fresh and defatted. Mix together stock and vinegar. Heat and mix in cornstarch slurry. Allow to simmer 2 -3 minutes, chill. In a high speed blender, emulsify the oil into the mixture.