Thursday, January 19, 2012
from oui chef cook
1 cup balsamic vinegar (use high quality aged balsamic)
1. Put vinegar in heavy-bottomed, non-reactive pot. Heat on low to get a light simmer.
2. Reduce until syrupy, or desired consistency (about 45 minutes).
Test consistency by taking a spoon, drizzling on a cool plate, and run your finger through it to see if it's where you want it. Too thick, stir in water and try again. Be careful not to let it burn, especially at the end of the cooking.
Store at room temperature.