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Balsamic Apricot Onion Sauce (Agro-Dolce)

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Balsamic Apricot Onion Sauce (Agro-Dolce)

This agro-dolce sauce (sweet and tangy), can be used as a dip, a glaze, and as a condiment. It can be made ahead for easy dinner prep; allow to cool and keep it in the fridge for a few days. It can be used with roasted potatoes and vegetables, grilled meats, salmon, cheese trays, and crostini. Chef Alba

Balsamic Apricot Onion Sauce (Agro-Dolce)

This agro-dolce sauce (sweet and tangy), can be used as a dip, a glaze, and as a condiment. It can be made ahead for easy dinner prep; allow to cool and keep it in the fridge for a few days. It can be used with roasted potatoes and vegetables, grilled meats, salmon, cheese trays, and crostini. Chef Alba
5 from 3 votes
Course Appetizer, Side Dish, Snack
Cuisine Italian, Mediterranean, Spanish, vegetarian
Servings 4 people

Ingredients
  

Instructions
 

  • In a small skillet add the Secolari Habanero Olive Oil, chopped onion and sauté 7-8 minutes or until translucent and barely golden. Add Secolari Traditional Balsamic vinegar to onions and reduce by half, about 2 minutes. Remove vinegar mixture from the heat and combine with apricot preserve and Secolari Chardonnay Mustard. Stir until mustard is fully incorporated. Sauce will be glossy and brownish in color.
Tried this recipe?Let us know how it was!

Balsamic Apricot Onion Sauce (Agro-Dolce)

This agro-dolce sauce (sweet and tangy), can be used as a dip, a glaze, and as a condiment. It can be made ahead for easy dinner prep; allow to cool and keep it in the fridge for a few days. It can be used with roasted potatoes and vegetables, grilled meats, salmon, cheese trays, and crostini. Chef Alba
5 from 3 votes
Course Appetizer, Side Dish, Snack
Cuisine Italian, Mediterranean, Spanish, vegetarian
Servings 4 people

Ingredients
  

Instructions
 

  • In a small skillet add the Secolari Habanero Olive Oil, chopped onion and sauté 7-8 minutes or until translucent and barely golden. Add Secolari Traditional Balsamic vinegar to onions and reduce by half, about 2 minutes. Remove vinegar mixture from the heat and combine with apricot preserve and Secolari Chardonnay Mustard. Stir until mustard is fully incorporated. Sauce will be glossy and brownish in color.
Tried this recipe?Let us know how it was!

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