I was first introduced to balsamic reduction from my friend Sandy, a chef / dietitian. It actually was the same night I met Sandy. My friend Amy invited Sandy over to my house for dinner to make grilled pizzas. Sandy brought with her a balsamic reduction sauce which she used on one of the pizzas (recipe coming soon for that pizza). The pizza was amazing!! The sauce is sweet and tart and adds a very elegant taste. It can easily bring a dish to the next level and is so simple to make.
How to make it:
In a sauce pan over medium heat, add a good quality balsamic vinegar to the pot. Simmer, stirring occasionally until the sauce reduces by half. The sauce should be thick and have the consistency of syrup. I like to make a lot at once and store the rest in an air tight jar in the fridge.
How to use it:
Balsamic reduction sauce is great on a lot of things. Grilled chicken, salads, veggie pizzas, fish, bruschetta, etc. Experiment with your dishes to see how balsamic reduction adds a unique flavor. Time permitting this weekend, I think I will add the grilled pizza with balsamic reduction to the website next week.