Balsamic Reduction Sauce
This easy to make sauce is sure to impress. Delicious on tomato, mozzarella and basil salads, as well as watermelon with honey, micro-greens and feta. It also adds great flavor when warmed and drizzled on lean cuts of meat like chicken or pork.
When preparing the sauce, make sure to simmer and not boil, so that you don’t burn it. Using a high quality, thick-bottomed pan is also helpful in ensuring great end results.
Before reducing the balsamic vinegar, taste-test it to make sure it has good flavor. If it doesn’t, use a different brand of vinegar. A nice balsamic vinegar will have it’s flavors intensify by reducing it; unfortunately, the same will hold true for a poor-tasting one.
1 cup Balsamic Vinegar, very good quality
Pour vinegar into a small sauce pot. Bring to a boil, then quickly reduce to a simmer. Simmer until reduced to about a quarter-cup. Cool to room temperature.
Makes 8-12 servings.