I use this on practically everything it has become a main
staple in my kitchen and on my dining table. Its rich silky texture and savory
caramel flavor finishes with just a hint of sweetness. Let your imagination run
free with this sublime condiment. And, it’s fat and carb free!
Things you’ll need:
Sauce pan
Funnel
1-8-12oz glass bottle or jar; you can use a plastic squeeze
bottle as well
Ingredients:
1-litre Balsamic Vinegar
Method: Pour
vinegar into saucepan and place over high heat. Bring to a boil and reduce for
approximately45min-1 hr or by ¾; if you start with a liter, you should end up
with 8-10oz. The mixture should be thick and syrupy like molasses. Take care
this is vinegar so when you’re reducing it try not to get too close while it’s
on the stove, as the fumes will knock you over. Let cool. Using funnel pour
into jar or bottle and store in a cool dry place, or refrigerate.
