Balsamic Vinegar Reduction |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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circa 1994, from Chef Blake Machamer, UCLA. Quick and easy, wonderful on chateaubriand or other red meat. Note: don't use the cheap balsamic, this need the real thing, fully aged and rich. Ingredients:
2 cups balsamic vinegar |
4 ounces chilled butter, cubed |
Directions:
1. In a small saucepan over medium heat, bring the balsamic to a simmer.
2. Reduce by 2/3.
3. Swirl in the butter, one chunk at a time, until fully blended.
4. The sauce should have a very smooth, velvety consistency and a nice sheen.
5. Serve immediately.
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