Balsamic Vinegar Reduction Sauce

Ingredients

• 2 C balsamic vinegar
• 3-4 ounces cold butter, cut into chunks

Directions

1. Reduce Vinegar: Simmer balsamic vinegar in a small saucepan until reduced by half.
2. Finish with Butter: Whisk in butter a piece at a time until fully melted and the sauce is smooth and velvety.
3. Serve: Spoon immediately over chateaubriand or other red meat.

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