Balsamic Vinegar Reduction (great for a marinade since it is thicker than a dressing)
– Pour balsamic vinegar into the pan (it will reduce by half while cooking)
– Heat the pan on high.
– Whisk briskly prior to and throughout the boiling process to prevent burning.
– Vinegar naturally sweetens when reduced so no need to add sugar but you could at this point.
– Reduce by half or until the vinegar takes on a syrupy quality.
– Allow to cool.
Courtesy of Tammy Ordway