Balsamic Vinegar Reduction
Who knew that balsamic vinegar gets sweet, sticky and delicious when you cook the water out of it? This one ingredient vinegar sauce has a fancy-shmancy name that makes it seem intimidating. But what could be less intimidating than boiling away some liquid? I can’t think of much – it’s easier to make this sauce than to pronounce it. And it is truly one of the best tricks you can master in the kitchen.
The first time I remember tasting balsamic reduction was several years ago at an Italian place in San Diego’s Little Italy. I had it over Caprese (mozzarella, tomatoes and pesto) and man was it good! Once I got back to Kansas City I wanted to try it again. This was before I had much culinary training and I thought a sauce that good would have a million ingredients. So rather than looking up a recipe I found an overpriced squeeze-bottle of the stuff on the shelf of a grocery store downtown.
When I found out how easy and cheap it is to make a balsamic reduction I felt a little silly that I had been conned into buying another plastic bottle to get lost in the over-crowded condiment partition of my fridge door. But hopefully you’re reading this in time to save you the $8 bucks I spent. You can make this sauce up to a month in advance and keep it in the fridge. 10 minutes before serving dinner, heat it up with 1 tablespoon of water to help thin it out, and voila! You’ve just impressed your dinner guests, your mother-in-law, and best of all, yourself! Serve it over caprese, roast chicken, bruschetta, an old shoe – You get the idea 😉 Enjoy!