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My review
Fresh Strawberry Sauce
Chef John
"This is an excellent sauce for pies and cakes - especially cheesecakes!"
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Ingredients
30 m servings 53 calsOriginal recipe yields 6 servings
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- US
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Directions
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Prep
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Ready In
- Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat.
- Reduce heat to medium-low, cover, and simmer for 15 minutes.
- Whisk 2 tablespoons water and cornstarch in a small bowl.
- Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat.
- Transfer mixture to a blender and puree until smooth.
Footnotes
- Editor's Note
- Chef John serves this sauce over his New York-Style Cheesecake.
Nutrition Facts
Per Serving: 53 calories; 0.2 g fat; 13.4 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 1 mg sodium. Full nutrition
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Reviews
Read all reviews 77102 Ratings
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Most helpful positive review
4/23/2012
I made this sauce exactly like the recipe except I did not puree the strawberries because I wanted bits of fruit in it. I did have to add a little more cornstarch mixture to thicken it up. With...
Most helpful critical review
7/31/2016
The balsamic vinegar didn't do it for me. I will make again with it.
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4/23/2012
I made this sauce exactly like the recipe except I did not puree the strawberries because I wanted bits of fruit in it. I did have to add a little more cornstarch mixture to thicken it up. With...
4/23/2012
Great sauce, love the balsamic. Could use some lemon juice, I thought.
6/16/2012
As always, Chef John, delicious! I paired this with a flourless chocolate cake (from this site) and while the cake was good alone, this sauce made the cake outstanding!
6/25/2012
Awesome!!!! Now Chef John, Can you freeze this sauce at all?? Or do you have a recipe for one to freeze?? It is just my hubby and me and I don't know how long this would last.
5/7/2012
I followed the recipe to a "T" and it came out great. It wasn't overly sweet and thickened up nicely. I served it over Italian cheesecake.
8/11/2012
This sauce is amazing!! I couldn't stop tasting it! I didn't have fresh strawberries, so I thawed 2 cups of frozen strawberries and it turned out perfect. I also omitted the 2 Tbsps of water sin...
6/24/2012
chef I love to put this in a tip bottle and swirl in designs on plate then add cheesecake very upscale
6/24/2013
Made exactly from recipe. It was great over garbanzo bean chocolate cake from this site (also 5 star). By the way, one pint of strawberries is 2.3 cups. I would go light oin the sugar. Sauce w...
3/24/2015
I always use this when I make cheesecake. The balsamic vinegar is a rather interesting touch. You really need to watch it after you put a cover on it. Too many times have I checked on it, and th...