Balsamic Vinegar Reduction
"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
- Ingredients:
- 2
- Yields:
-
1 cup
ingredients
- 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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RECIPE SUBMITTED BY
<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>
