"dsi1" > wrote in message
...

>> Did I see you say you brown and thicken your sauces with balsamic? Does
>> that not make them rather sweet?
>>
>
> It's not to thicken but it does a heck of a job of coloring a sauce.
> Shoyu, Worcestershire sauce, and balsamic are great for that but it has to
> be appropriate to the dish. I'm making some meat pie filling and I will
> use some balsamic in there. I won't use very much because I don't want it
> to taste like balsamic but I do want a slight tang and sweetness in the
> pies.

Ok I use gravy browning which gives good colour with just a few drops.
See he

http://www.cooksinfo.com/gravy-browning

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