(I don’t really like this picture, but I couldn’t make balsamic reduction look interesting)

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.