This is an excellent dipping sauce for wild game, steak, or London broil.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slowly bring the balsamic vinegar, Merlot, garlic, soy sauce, and honey to a boil in a saucepan over medium-low heat. Reduce heat to low and simmer another 20 to 25 minutes; remove from heat and add the butter to the mixture, stirring to thicken as the butter melts.

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Nutrition Facts

162 calories; protein 0.3g 1% DV; carbohydrates 6g 2% DV; fat 14.4g 22% DV; cholesterol 38.2mg 13% DV; sodium 121mg 5% DV. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/19/2009
Fabulous. I made this exactly as written except that I added 8T butter (1 stick total) instead of 10T. The sauce thickens beautifully if you follow the directions. Excellent flavor. I used this with an appetizer of seared tenderloin and balsamic cipolline onions. It was so good I feel like cussing. Thanks for the recipe! :) Read More
(35)

Most helpful critical review

Rating: 3 stars
07/18/2012
It wasn't for me I did everything exactly maybe I didn't boil long enough? It's my first time using the balsamic maybe if I new what a dash of soy sauce was? Maybe someone has some pointers? Read More
(2)
58 Ratings
  • 5 star values: 45
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/19/2009
Fabulous. I made this exactly as written except that I added 8T butter (1 stick total) instead of 10T. The sauce thickens beautifully if you follow the directions. Excellent flavor. I used this with an appetizer of seared tenderloin and balsamic cipolline onions. It was so good I feel like cussing. Thanks for the recipe! :) Read More
(35)
Rating: 5 stars
10/29/2010
Used this as a fondue dipping sauce and it was excellent. Doesn't rewarm well though needs to be made just prior to serving. Read More
(24)
Rating: 5 stars
05/24/2010
This is fabulous! I only ended up using about 4 T. Butter (yes, must be butter!) and it was great. Use really good wine and you will have a killer sauce. Fabulous. Read More
(18)
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Rating: 5 stars
11/13/2009
We've made this three times in the past month. Absolutely delicious and I wouldn't change a thing. We serve the sauce in little bowls for dipping. Read More
(10)
Rating: 5 stars
12/08/2009
This is very yummy--this coming from someone who not only loves balsamic vinegar but also sweet things. I do think that I would cut down on the honey--maybe in half--and a little of the butter. This would be good with pork or chicken and I would especially love it with sticky rice (calrose). It is a sweet alternative to teriyaki sauce as far as dipping sauces go. Read More
(10)
Rating: 5 stars
03/10/2011
This is an excellent sauce but I don't feel it needs all of that butter. I halve the butter and it is still very rich. The first time I made it I used the full amount and it was just overkill. Too rich to actually enjoy. So wonderful sauce just go easy (well easier) on the butter. Read More
(8)
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Rating: 5 stars
06/13/2011
This sauce is incredible. A must try for all steak lovers. Everything on my plate was dipped in the sauce at some point during dinner it's that good! I followed the instructions exactly except I added 8 tablespoons of butter instead of 10. I think I might marinade my steaks in this sauce next time. Read More
(6)
Rating: 5 stars
11/18/2009
This is my new favorite sauce! Outstanding! Read More
(6)
Rating: 5 stars
11/27/2009
I didn't change a thing but I did guess on measurements and quadrupled the recipe. The simmering is important it gets better over time. Thanks so much! Read More
(6)
Rating: 3 stars
07/18/2012
It wasn't for me I did everything exactly maybe I didn't boil long enough? It's my first time using the balsamic maybe if I new what a dash of soy sauce was? Maybe someone has some pointers? Read More
(2)