Balsamic Glaze

1. 1

   Heat the vinegar in a heavy medium saucepan over medium heat until steam is rising from the vinegar.

2. 2

   Do not let the vinegar boil, otherwise the acid will still remain and the result will be too sour and sharp,

3. 3

   Decrease the heat to low, simmer and reduce the vinegar for about 3 hours until it is thickened and is like a syrupy glaze (like maple syrup).

4. 4

   Make about 1/2 cup of the glaze.

5. 5

   Keep glaze in a plastic squeeze bottle in the refrigerator and it can last forever.

* Per serving · 4 servings · Values may vary.

No additional tips available.