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: 20 mins
• Yields: 1 cup

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.