Balsamic Reduction (Making & Using)

We’ve both been enjoying that syrupy, brown drizzle on restaurant plates, a balsamic reduction.  This is unusual because Ed is not a fan of the balsamic vinegar I have in the cupboard.  To be fair, it’s not a good vinegar, very young.  Since we haven’t been putting it on our salads, there was nothing to lose in reducing it.  Some things I’ve read say just to cook down the vinegar.  Since ours wasn’t high quality, I added some honey and herbs to help the flavor.

It makes an attractive drizzle on the plate or over your food; the flavor is concentrated, so you don’t need much.  It’s great with savory things, meats, vegetables, cheeses.  It would be perfect with sliced tomatoes and fresh mozzarella.  I also think it would be an interesting addition to strawberries or fresh pineapple.  Even with our not so great vinegar, the finished product is delicious.

This couldn’t be easier to make and wouldn’t the foodies in your life love to relieve this as a gift?

Ingredients

2 cups balsamic vinegar
1 bay leaf
3 – 5 sprigs of fresh thyme
1 tablespoon honey

Directions

• Add all ingredients to a pan and bring to a boil
• Cook over medium heat until 1/4 of original volume
• Strain into a container to remove the herbs (a squeeze bottle would be perfect)
• Will keep in the fridge indefinitely

Makes 1/2 cup