Balsamic Vinegar Reduction

Balsamic reduction, which is great for salads where you want to add a burst of flavor, is also great with vegetables and meats. Balsamic vinegar reduction is a concentrated, thickened, version of balsamic vinegar that is made by cooking down the vinegar until it has reduced, making for more intense flavors.  If you like using olive oil and vinegar for dipping with bread, using a balsamic reduction will make it even more delicious.

Making your own homemade balsamic vinegar reduction allows you to infuse additional flavors into the vinegar such as lightly crushed whole garlic clove or sprigs of herbs. You would add it to the sauce as it reduces and then remove it when the sauce is done, giving the sauce an additional hint of flavor. The longer you cook the balsamic vinegar, the thicker and more concentrated it will become. You should at least cook it until it reduces by half, it will still be liquid, but will start to coat the pan and a spoon. For a thicker sauce with more sweetness, add a small amount of honey or brown sugar.

Ingredients

• 1 cup balsamic vinegar

Method