Balsamic Butterscotch sauce

재료

½ cup balsamic vinegar

⅓ cup (67 g) light brown sugar

3 Tbsp. unsalted butter, cut into small pieces

⅓ cup heavy cream

1 tsp. vanilla extract

¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

방향

Bring ½ cup balsamic vinegar to a simmer over medium-high heat in a small saucepan. Cook, stirring occasionally, until reduced to a thick syrup (similar in consistency to hot honey), about 5 minutes.

Add ⅓ cup (67 g) light brown sugar and 3 Tbsp. unsalted butter, cut into small pieces, to vinegar syrup and cook, stirring constantly, until butter is melted and sugar is dissolved, about 2 minutes. Remove pan from heat and stir in ⅓ cup heavy cream, 1 tsp. vanilla extract, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Let butterscotch sauce cool slightly before serving (it will thicken as it cools). Do Ahead: Butterscotch sauce can be made 5 days ahead. Transfer to an airtight container; cover and chill.