Instructions
1. Choose a saucepan with a handle that is easy for you to manipulate. Enamel-coated, cast aluminum works well but you can use a nonstick, coated stainless steel skillet or shallow pan. Avoid using uncoated copper or aluminum pans that may alter the flavor of the vinegar.
2. Pour 1 cup of a good quality balsamic vinegar into a skillet that has preheated for a couple of minutes over medium heat. Use the handle to roll the pan continuously to keep the vinegar from burning. If the pan is too heavy to manipulate comfortably, you may stir the vinegar with a spoon; however, it is harder to judge the consistency this way.
3. Keeping the heat at medium, allow the vinegar to simmer. As the liquid boils, it will become thicker. A successful balsamic reduction is approximately 1/3 of the original amount. For example, if you start with 1 cup of vinegar, you will have 1/3 cup of reduced vinegar sauce when you're done.
4. Remove the pan from the heat when the vinegar is almost the consistency of pancake syrup. The heat of the pan will continue to evaporate some of the liquid out of the vinegar so take it off the heat just before it reaches the desired thickness.
5. Add a little water if your vinegar reduction becomes too thick. Once the liquid begins to thicken, it may do so very quickly but you can always add enough water to bring it back to the right consistency.
6. Stir in a teaspoon of butter while the vinegar reduction is still hot, if desired. Add a tiny bit at a time and stir until it is dissolved thoroughly before adding more. Butter is called for in many recipes that use a balsamic reduction but you must add it gradually to keep the liquid from separating.
Tags: balsamic reduction, vinegar reduction
