Balsamic Brown Butter
Balsamic Brown Butter
3 tablespoons whole butter, cold
2 tablespoons minced shallots
½ cup balsamic vinegar
3 tablespoons whole butter, soft
In a small pot that is heated to medium, brown the cold butter; this will cause splatter, so be careful. Once the butter is brown and foamy, add the shallots and saute for 30 seconds. Add the balsamic and allow the vinegar to reduce by 1/3 volume. Remove from the heat and set aside until needed
Just before serving, bring back to a gentle simmer and whisk in the soft butter to finish the sauce.
June 15, 2009 at 1:12 pm |
[...] of the skin to smooth them out. They look great that way. • If you make ice cream, try Balsamic Brown Butter ice cream. • After tasting Guittard chips, I’ll never use another [...]