After our two hilarious escapades in balsamic reduction (episode #1, episode #2), I went back to the original method Chef Husband taught me about a decade ago.
4 parts dark balsamic vinegar
1 part sugar
Bring to boil and simmer uncovered until reduced by half.
Something I did learn, though, was how to finesse the consistency. Upon removing the reduction from the stove, once it cooled to room temp, it was still a tad thin for what I wanted. The quick fix was to put it in the microwave, in a glass dish covered with a microwave splatter guard, and bring it to boil in 30 second intervals at 100% power. Once it started to coat the back of the spoon a little bit thicker (just as it was reaching a point of developing foam), it was set on the counter to cool. There is however a lot of retained heat in the mixture and it can begin to thicken too much. At this point, a tiny bit of steaming super hot water (straight from the Keurig 2.0, if you have one handy) can be used to thin it down, along with a a brisk-whisk with a fork.
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.