from Chef Eileen of the Isaac H. Evans

Melted butter
Balsamic vinegar
Brown sugar

I honestly have never measured how much of each ingredient I mix in. You just have to adjust it to taste by adding sugar if it’s too tart or vinegar if it’s too sweet. I usually use one stick of butter and try to keep a thin consistency (too much sugar will make a thicker sauce). This is great poured over steamed summer squash and zucchini. (The crew of one boat I cooked on saved the extra sauce for salad dressing!)