Pronouncing the French name of this balsamic and butter sauce (Beurre Noir) is harder than making it! The key is technique, which is easy to master. You start with butter (the beurre, as it were). Then add some garlic, good aged balsamic vinegar, red chili flakes, and a touch of tomato paste for body. Finally, you’ll emulsify the sauce with cold unsalted butter for a glossy, gorgeous, scrumptious sauce to spoon over steaks, pork chops, grilled salmon, chicken, and other meats. So elegant and delicious, it really shouldn’t be this simple to make. Get Chef John's recipe for Balsamic Beurre Noir.