Balsamic Vinegar Reduction
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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.”
Balsamic Vinegar Reduction
0 recipe photos
READY IN:20mins |
|
YIELD:1 cup |
UNITS:US |
Ingredients Nutrition
- 2 cups balsamic vinegar
- 4 ounces chilled butter, cubed
Directions
- In a small saucepan over medium heat, bring the balsamic to a simmer.
- Reduce by 2/3.
- Swirl in the butter, one chunk at a time, until fully blended.
- The sauce should have a very smooth, velvety consistency and a nice sheen.
- Serve immediately.
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Balsamic Vinegar Reduction