Balsamic Reduction | Recipe | Balsamic Glaze

I realized that I use a Balsamic Reduction Glaze in many of my recipes, but I've never provided instructions on how to make this.  It's very simple and doesn't require much skill.  Glaze will last for months in the refrigerator.  I prefer storing my glaze in a squeeze container which allows for more precise decoration of a dish.  Before using, place squeeze container in a bowl of warm water for a few minutes to allow for easier squeezing. 

Some balsamic reduction instructions include adding a tablespoon of sugar.  The vinegar becomes sweeter as it reduces and I don't find the sugar to be necessary.  It's entirely up to you. 

Balsamic Reduction Glaze Recipe
Yields: approx 1/4 c - 1/2 c

1 c balsamic vinegar

1. Place vinegar in a small stainless steel pot, such as a butter warmer, over Medium heat.  Bring to a boil, then lower heat and continue to simmer, until reduced by 1/2 to 3/4.  This could take up to 45 minutes, depending on the size of your pot.
2. To test, dip the back of a spoon into the vinegar.  It should coat the back of the spoon.  Run your finger down the spoon.  If the line created by your finger keeps it's shape and vinegar is slightly thickened, remove from heat and allow to come to room temperature.  Glaze will continue to thicken as it becomes cooler.
3. Once cool, pour into a squeeze container and refrigerate.  Glaze will last for months in the refrigerator. Before using, place squeeze container in a bowl of warm water for a few minutes to allow for easier squeezing.

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