STREAMING NOW: Nigella: At My Table

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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.”
READY IN:
20mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

  • 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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