Balsamic Vinegar Reduction Sauce

In 1994, in one of my professional cooking classes at UCLA, my instructor, Chef Blake Machamer, prepared this quick and easy sauce for chateaubriand. We were astonished as to how good it was; the flavor is fabulous. Try this sauce for broiled or roasted red meats.

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!


sauces | creole and cajun recipe page
the gumbo pages | search this site

Chuck Taggart   (e-mail chuck)