Balsamic Vinegar Reduction Sauce

By Roger829

Ingredients

• balsamic vinegar 2 cups (good quality)
• butter 3-4 ounce cold and cut into chunks

Preparation

Step 1

In a small saucepan, bring the balsamic vinegar to a simmer and reduce by 2/3.
One chunk at a time, swirl in the butter and combine until it's completely melted, and the sauce has a smooth velvety consistency.
Serve immediately over chateubriand or other red meat.