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.
Provided by Queen Dragon Mom
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 2
Steps:
- 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.
Nutrition Facts : Calories 813.1, Fat 92, SaturatedFat 58.3, Cholesterol 243.8, Sodium 653.2, Carbohydrate 0.1, Sugar 0.1, Protein 1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love