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!
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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 4|
|Calories from Fat: 153 (58%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 45.2mg||14 %|
|Sodium 150.3mg||5 %|
|Potassium 147.8mg||4 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 21.7g|
|Protein 0.8g||1 %|
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Calories per serving: 263
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