Balsamic Reduction

A balsamic reduction is only as good as the balsamic vinegar that you use to make it with, so try to pick up a good one for this purpose.

  1. Add the balsamic vinegar to a skillet and deglaze by boiling over high heat, scraping up brown bits.
  2. Simmer until reduced by half.
  3. Remove from heat and whisk in a tablespoon of butter until melted.
  4. Season sauce with salt and drizzle away!
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2 responses to “Balsamic Reduction

  1. Pingback: Stuffed Portobello Mushrooms (with pesto, atrichokes, and goat cheese) « Cooking With Baby·

  2. Pingback: Stuffed Portobello Mushrooms (with pesto, artichokes, and goat cheese) « Cooking With Baby·

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