Balsamic Reduction

Posted by Rachel Dougherty on

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.

Ingredients:

1 Cup Traditional Balsamic Vinegar

Method:

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

Balsamic Glaze Reduction Sauce Traditional

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