- 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
- 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.
- 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.