Balsamic reductions or glazes add so much flavor to whatever dish they are added to. The sweet and tangy combination is great on salads, as a finishing sauce for grilled meat, as a dip for veggies, or over ice cream! When making a reduction use a non-reactive pan such as stainless steel.
1 Cup Traditional Balsamic Vinegar
Place Vinegar in a small non-reactive saucepan over medium low heat, slowly bring to a simmer. Let simmer on stove for about 10 minutes until Vinegar has reduced down. Watch this carefully as it can burn easily. When the vinegar coats the back of a spoon, you'll know it's done. Remove from heat and let cool. If refrigerated, reduction may harden but can be placed in a bowl of warm water to soften.
Makes about 3/4 Cup