May 19, 2014
Yields: ¾ cup
2 cups good quality balsamic vinegar
2 teaspoons turbinado sugar or honey
Put the vinegar in a small nonreactive pan over high heat and bring to a boil, immediately reduce the heat to low and continue cooking (do not let it boil) until the syrup coats the back of a spoon and is reduced to approximately ¾ cup. Stir in sugar and let cool to room temperature. The balsamic glaze will keep for a week, stored in a covered container.
Watch the video and make the recipe.