This is a quick and easy sauce for chateaubriand. This is used for broiled or roasted red meats.
- 2 cups aged balsamic vinegar, good quality
- 3 to 4 ounces cold butter, cut into pads
In a small saucepan, bring the balsamic vinegar to a simmer and reduce by 2/3. Add one pad of butter at a time, swirl in the butter and combine until it’s completely melted and the sauce is a smooth and velvety consistency.
Serve immediately over chateubriand or some other red meat.
Enjoy
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