If you’re already a fan of entertaining and wowing guests, then why not start preparing your own sauces to add that final touch to your dishes. One of the easiest in my book is balsamic reduction/glaze: all you really need is a bottle of balsamic vinegar and 10 minutes. Here’s how you do it:
- Pour a cup of balsamic vinegar in a small saucepan over medium heat.
- Bring the heat to a boil without reducing the heat on the stove.
- At this point, turn down the heat so that boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar has reduced by at least half (for a thinner reduction) or more (for a more syrupy consistency). However impatient you may be, don’t try to increase the heat, unless you want to be left with a stiff, hardened mess!
- Allow to cool and transfer to an airtight container; store in the refrigerator until ready to use.
Use this sauce to garnish plates and finish off salads, grilled vegetables, meats and cheeses. I use a balsamic reduction on pretty much everything and I’ve yet to find a dish that it doesn’t work perfectly with. Lately I’ve been drizzling it over grilled chicken and shrimp straight off the barbecue. Have a look below at some different ways to use this quick and easy sauce and try out at home!