Target: 6 × 4 inches · landscape

Balsamic Reduction

31 min · 12 tablespoon portions

Ingredients

□ 1 1/2 cups good-quality balsamic vinegar

□ 1 teaspoon honey, optional; add only if the reduced vinegar tastes sharply acidic

□ 1 teaspoon granulated sugar, optional; use instead of honey if a cleaner sweetness is preferred

□ 1/8 teaspoon fine sea salt, optional; use only if the reduction tastes flat

□ 1 tablespoon water, optional; use only to loosen the cooled reduction

1. Taste vinegar, then bring it to a gentle edge simmer over medium-low heat; begin with no sweetener.

2. Simmer low, stirring and checking often. Stop when glossy reduction falls from a spoon in a pourable ribbon.

3. Taste a cooled drop; add optional honey or sugar only if sharply acidic, or a little salt if flat.

4. Cool before judging thickness. If too thick, stir in optional water until the sauce pours smoothly.

Cook’s note: It thickens as it cools, so stop the simmer while the warm reduction still pours easily.