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 that said, though, this is a great sauce for pancakes, ice cream, cheesecake, or pound cake. Just the perfect sweetness for my taste.
Great sauce, love the balsamic. Could use some lemon juice, I thought.
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!
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.
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.
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 since the frozen strawberries created enough juice once they thawed. Now, I wish my cheesecake had turned out just as a great, but it was my first time to bake one. I think I will try Chef John's recipe next time! :) Thanks for a super easy and yummy sauce recipe!
chef I love to put this in a tip bottle and swirl in designs on plate then add cheesecake very upscale
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 was also good on ice cream and waffles.
I made this to go over some mini cheesecakes this weekend. It was simple and quick to fix and it was DELICIOUS! Everyone loved it. It made a ton, so I froze half to use later - I'm envisioning pancake and waffle topping...ice cream topping...and perhaps even a chicken dish!
The balsamic vinegar didn't do it for me. I will make again with it.
