BALSAMIC BUTTER PANSAUCE
As served over short rib ravioli in our July 2013 Dinner Show.
1/2 cup balsamic
- 2 teaspoons butter, very cold
Place balsamic in pan over medium heat. Heat to full simmer. Remove from heat and add the small chunks of cold butter and swirl the pan until the butter is completely absorbed or emulsified with the vinegar. Serve immediately.