© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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2 cups real aged balsamic vinegar
3 ounces cold butter cut into chunks
In a small saucepan, bring the balsamic vinegar to a simmer and reduce by ⅔. One chunk at a time, swirl in the butter and combine until it's completely melted, and the sauce has a smooth, velvety consistency. Serve immediately over chateubriand or other red meat. Delicious!