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Categories:Viewed: 59 - Published at: 3 years ago
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons balsamic vinegar
- 2 tablespoons chicken broth
- 1 pinch kosher salt
- fresh ground black pepper
Method
- In a small heavy skillet, cook butter over moderate heat until it takes on a golden brown color and smells like roasted hazelnuts- about 2 minutes.
- Off heat, add balsamic vinegar.
- It will sputter.
- When it stopps sputtering, return to heat and add chicken broth.
- Increase heat and boil for 30 seconds.
- Add salt and pepper.
- Serve hot Will keep refrigerated for 1 week.
