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