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