Reduced Balsamic Vinegar
A recipe by David Bitton
This is a sweet-sour sauce that goes well drizzled over bitter salad leaves, seafood such as scallops or lightly grilled prawns. The reduction of the balsamic vinegar really heightens the flavour.
Ingredients
1 cup of good quality balsamic vinegar
Method
The reduction of the balsamic vinegar really heightens the flavour.
Place the balsamic vinegar in a small saucepan over medium heat.
Bring to the boil, then reduce heat to low. Simmer until 1 tablespoon
of thick syrup is left in the saucepan.
