Stir String Beans

"On behalf of Expert Village this is Donna Danahy and I'm Dina Cutrone and I'm a personal chef in spring garden New York and I'm also a personal chef the name of my business is Tall Order we are in Brooklyn, New York and today we are presenting string beans in balsamic butter. So as you can see that the mixture is thicken up here and that it is boiling and so this getting to the right consistency now where we can add in the string beans and it would really pick up the flavor of the balsamic vinaigrette here. So what I'm going to do I'm also going to add in a little salt to this mixture a little bit of salt in there and let it cook in a little bit, then I'm going to add in the string beans that Donna cut up. You just want to cook the string beans, you are going to throw them in there so as we said the string beans had already been blanch which means we already put them to boiling water that was salted and we cooked them until they where you know tender but still a little bit crispy. They don't have the raw taste to them any more and now I'm just coating them with the balsamic reduction."