Add ½ cup Aged Balsamic Vinegar to a small pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes or until the sauce coats the back of a spoon.

Use immediately or store in a sealed container in the fridge.

Remember that the sauce will continue to thicken as it cools. If you accidentally over cook it and it starts to harden, you can reheat with a little bit of water to thin it back down.

The balsamic reduction will store for several weeks in the refrigerator in a sealed container.

This recipe can be used with any of our flavored vinegars.