Balsamic reduction is often made by chefs to add a unique flavor to sauces, meats or other dishes. It is simple to make; stores well and is easy to use. Try it on strawberries.
Balsamic vinegar is naturally sweeter than other vinegars, with a delightful oaky flavor. Reducing balsamic vinegar concentrates the flavors and creates a strong sauce, as well as something aromatic and sweet.
- 1 bottle of balsamic vinegar; the better the vinegar, the better the taste
- 1/2 teaspoon of refined sugar
- Pour your bottle of vinegar in a stock pot. Try to use one with sloping sides as the liquid will begin to boil faster as well as reduce at a quickened pace.
- Turn the heat to high and wait for the vinegar to begin to boil.
- Reduce the temperature to medium.
- You may add your sugar to the pot and stir it until the sugar is dissolved.
- Continue simmering, uncovered, until 75% of the vinegar has evaporated.
- Remove the vinegar from the heat and allow it to cool.
- Pour into a sterilized glass jar with a tight lid. Keep refrigerated for up to 8 weeks.