REDUCED BALSAMIC VINEGAR

By BobD

Ingredients

• of the following (optional):
• 1 pint (or 500-milliliter bottle) good-quality balsamic vinegar (commerciale grade)
• 1 tablespoon honey
• 1 bay leaf
• 4 whole cloves
• A tender branch of fresh rosemary with lots of needles
• Several small sprigs fresh thyme with lots of leaves

Details

Servings 1
Adapted from lidiasitaly.com

Preparation

Step 1

Pour the balsamic vinegar into a heavy-bottomed saucepan, and place over moderate heat. Stir in the honey, drop in the bay leaf and optional cloves or herbs, and bring to a low boil. Adjust the heat to maintain a steady simmer, and allow the vinegar to reduce slowly. After 1/2 hour or so, when it has lost more than half of its original volume, the vinegar will start to appear syrupy, and you should watch it closely.

Cook the sauce to a third of its original volume (when it will measure 2/3 cup). It should be the consistency of molasses, thick but still spreadable. Pour the syrup through a small strainer into a heat-proof bowl or measuring cup. Discard the bay leaf and seasonings. Brush on the glaze while warm.