Buttery Balsamic And Red Wine Reduction Sauce

Recipe courtesy of Alex! I told him I have a blog now. He made fun of me for five seconds, then his true feelings came out. I made a roast tonight, and he made this sauce to go with it. As we were eating, he may or may not have casually suggested I write his recipe down to put on the blog*. So here it is!

1 cup dry red wine
1 tsp plus 1 dash balsamic vinegar
3 tbsp butter
1 tsp white vinegar
few dashes pepper

1. Put the wine, 2 tbsp of the butter, 1 tsp of the balsamic, and 1 dash of pepper in a small skillet. Reduce at about 6 for ten minutes, stirring  constantly.
2. Add the dash of the balsamic and the teaspoon of white vinegar. Continue reducing about two minutes.
3. To finish, add the remaining tablespoons of butter and two dashes of pepper, mix well. Mixture should be thick enough to coat the back of a spoon.

Reducing is basically taking the water out of what you’re cooking. Alex says that something you could do differently if you want to play around with it, is put half a teaspoon of the white vinegar, all of the balsamic, and all of the pepper to start with, rather than adding in increments. However, do not add all the butter at once. You want the remaining two tablespoons to thicken up the sauce.

Alex also says that he never knew what “thick enough to coat the back of a spoon” meant until recently, when he read it somewhere. It basically means that you can coat the back of a spoon with it, take your finger and draw a line in the sauce, hold the spoon facing downward, and the liquid will not immediately move to fill in the line your finger left. Yeah, I never knew that either.

Also, Alex’s measurements are just guidelines.

*He did not suggest this. I did. He laughed at me and then agreed.


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