Balsamic vinegar varieties

         Balsamic vinegar reduction sauce





It just does not get any simpler or easier than this- an awsome gourmet sauce that taste like you went to school for years to master...

2    cups INEXPENSIVE balsamic vinegar-the kind that's under 5 dollars for the bottle
4    Tbsp. unsalted butter, cut into 8 small pieces, kept hard and cold in the fridge
salt and pepper

In a small saucepan, reduce the vinegar over medium/high heat to about 1/4-1/3 cups.  It should be thick enough to coat the spoon.  Remove from heat.  Add a pinch of salt and fresh ground pepper.  Allow to cool for 5-10 minutes. 

Using a wire whisk, incorporate one piece of butter into the sauce at a time, stirring until disolved and then adding the next until all used up.  The sauce will thicken further now upon standing.  Do not reheat-keep luke warm on stove top, or use room temperature.  Serve along side grilled meat, fish or vegetable.  Makes plenty of drizzle for 8 plates or more.

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