Ingredients
- 2 teaspoons butter
- 1 clove garlic, sliced
- 1/3 cup aged balsamic vinegar
- 1 teaspoon minced red chile pepper
- 1/2 teaspoon tomato paste
- Salt and pepper to taste
- 2 tablespoons cold unsalted butter
Directions
Melt butter in a skillet over medium heat until it foams. Stir in garlic; cook until edges just start to turn golden, about 2 minutes.
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Stir balsamic vinegar into skillet, bring to a simmer and cook over medium heat until vinegar is reduced by 2/3 to create a thick sauce, 1 to 2 minutes.
Stir in chile peppers and reduce heat to low.
Whisk in tomato paste, salt and black pepper. Remove skillet from the heat.
Stir in butter; whisk constantly until the butter melts and is completely incorporated into the sauce.