Top-ranked recipe named "Balsamic Vinegar Reduction Sauce"
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. Delicious!
Subvet642 1 year agoLove it!
SeymourBrewsky 6 years ago[I posted this recipe.]