Balsamic Beurre Noir

2 teaspoons butter

1 clove garlic, sliced

⅓ cup aged balsamic vinegar

1 teaspoon minced red chile pepper

½ 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.