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AMAZING. That’s it. Just that one word describes heaven on this plate. Seriously, this sauce was fantastic. We tasted it and immediately knew that Bon Appetit had it right when they recommended drizzling the entire plate with the sauce.
I served the sauce over Sauteed Ono, Thyme Mashed Potatoes and steamed zucchini and it was wonderful. This was a delightful meal and it looked beautiful as well.
My oldest son surprised us by requesting more sauce twice through the meal. (This is the same son who typically avoids anything with balsamic in the recipe.)
Balsamic Butter Sauce
Recipe adapted from and with thanks to Bon Appetit via Epicurious.com
Ingredients
- 1/4 cup balsamic vinegar
- 1 garlic clove minced
- 1/2 cup butter
Instructions
- In a small saucepan, over medium heat, simmer the vinegar and the garlic. Simmer until reduced to a thick syrup, about 5 minutes. Set aside while the rest of the meal is being finished.
- When ready to serve the sauce, rewarm over medium-low heat. Cut a stick of butter into 6-8 pieces and add to the balsamic reduction one piece at a time. Whisk until all butter is incorporated and sauce is smooth again. Season with salt and pepper if needed.
- Drizzle over plate right before serving.
We've made this heavenly sauce several times now and I have to restrain myself from licking the pan clean every single time. This is AMAZING!
A few hacks to this recipe: quickly low-frying the garlic in butter or a little oil prior to adding the balsamic. After it gets soft crank up the heat and add the vinegar in large dashes (this works great in a smallish cast iron btw) to thicken as you go. After a texture that will almost but not quite coat a spoon is reached, add the butter in portions (frozen beforehand is better btw.. the cold action with the individual pieces will maximize creaminess) and stir with a flat wooden spoon until a thick glaze is reached.
Advanced practitioners: add one (exactly ONE) dash of ghost pepper sauce to the garlic and butter at the start, by the end it will have tamed to add a golden effervescence.
Very helpful
So I made this tonight with 25 Star Balsamic from my local Baron’s. It’s incredibly rich and concentrated balsamic vinegar, so I had to double the butter … but over my noodles, mini tomatoes, and mozerella with a little basil, our pasta caprese was absolutely amazing tonight … mostly due to this sauce.
Great recipe. Thanks for sharing it.
Can I make the night before
I’ve never tried that, but I’m guessing that with a slow reheat it would work fine.
Have you ever put capers in a balsamic sauce? Would you keep the garlic if you did? We had a sauce over fish that had balsamic and capers and wondered if there is garlic. Help?
Honestly, I have no idea. I’ve never paired capers with balsamic. It does sound interesting though. I’d probably keep the garlic if I tried it myself.
Incredible
I put two cloves of black garlic fermented in blasamic vinegar delicious !!!😋
That sounds interesting, Debra. I’ve never tried that.
Delicious, if a bit sweet! Make sure to let the balsamic reduce till it’s nice and thick.
Waiting for the balsamic to thicken really does help. I’m glad you liked the recipe, Robert.
Simple and delicious! It works great on my roasted brussels sprouts. Thanks.
I bet that’s awesome!