Balsamic Vinegar Reduction Sauce

Ingredients

• 2 C balsamic vinegar
• 3-4 ounces cold butter, cut into chunks

Directions

1. In a small saucepan, bring the balsamic vinegar to a simmer and reduce by half.
2. One chunk at a time, swirl in the butter and combine until it's completely melted, and the sauce has a smooth, velvety consistency.
3. Serve immediately over chateaubriand or other red meat.