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!
- 2 cups real aged balsamic vinegar, good quality (DON'T get the ultra-cheapo stuff!)
- 3 or 4 ounces cold butter, cut into chunks
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Chuck Taggart (e-mail chuck)