Reduced Balsamic Vinegar for Drizzling Sauce and Glaze

1. 1

   Pour the balsamic vinegar into a heavy-bottomed saucepan, and place over moderate heat.

2. 2

   Stir in the honey, drop in the bay leaf and optional cloves or herbs, and bring to a low boil.

3. 3

   Adjust the heat to maintain a steady simmer, and allow the vinegar to reduce slowly.

4. 4

   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.

5. 5

   Cook the sauce to a third of its original volume (when it will measure 2/3 cup).

6. 6

   It should be the consistency of molasses, thick but still spreadable.

7. 7

   Pour the syrup through a small strainer into a heat-proof bowl or measuring cup.

8. 8

   Discard the bay leaf and seasonings.

9. 9

   Brush on the glaze while warm.

10. 10

    Reduce the vinegar even more, until it approaches a quarter of its original volume.

11. 11

    Slow bubbles will rise from the syrup, and it will take on the consistency of honey, leaving a thick coating on a spoon.

12. 12

    Pour it through a small strainer into a heat-proof bowl or measuring cup.

13. 13

    Use a heat-proof spatula or spoon to clean out the saucepan before the reduction sticks to the pot for good!

14. 14

    Drizzle on the syrup while it is still warm.

15. 15

    Store in the refrigerator, in a sealed container.

16. 16

    It will congeal but keep indefinitely.

17. 17

    To use, spoon the hard sauce into a bowl or heatproof measuring cup, and heat it slowly in a pan of hot water or at low level in the microwave.

18. 18

    For a thinner consistency, stir in drops of hot water.

* Per serving · 4 servings · Values may vary.