A sauce of reduced balsamic vinegar and butter. I made this to serve as a dressing over chard, but it is good on any hot veggies that go with butter. The sauce is mild enough to drizzle warm over lamb or veal chops too.

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Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
8
Yield:
1 cup
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Ingredients

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

Directions

Instructions Checklist
  • Melt 4 pieces of butter in a small saucepan. Add balsamic vinegar. Simmer until reduced by half and consistency is thick and syrupy, about 15 minutes. Remove from heat and whisk in remaining butter. Season with salt and pepper and let cool.

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Cook's Notes:

I added a little good-quality balsamic just at the end for extra sweetness, but this is optional.

When the sauce cools completely, it can be rewhisked to form a really thick, buttery sauce.

Nutrition Facts

116 calories; protein 0.2g; carbohydrates 3.5g 1% DV; fat 11.6g 18% DV; cholesterol 30.5mg 10% DV; sodium 106.9mg 4% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/21/2018
11.21.18 This is an easy way to style up a steamed veggie. Carrots today and the next veggie will be green beans. Thanks for sharing your recipe. Read More
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