Reductions are just what they sound like - you're just going to cook it down until it's a more concentrated version of itself. We'll do a red wine reduction another day - those are great too. But the step-by-step makes it fool proof. This can go over steamed veggies or play around and add it to other dishes (steak & scallops both come to mind)!
- 1/2 cup balsamic vinegar
- 1 tbsp butter
- salt (to taste)
Add vinegar to saucepan and deglaze by boiling over high heat. Then simmer till it's reduced about 1/4 cup. Remove from heat & whisk in butter & salt to taste.
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