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 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 then had it boil over a minute later. It really seems to ruin the consistency of the sauce - makes it thinner I think. One thing I've started doing is leaving it in the blender with the cover off after pureeing it. I've found that it makes the sauce a little thicker. Anyway I love this recipe!
The balsamic vinegar didn't do it for me. I will make again with it.
