A teaspoon or two of this syrup can magically transform a ho-hum salad or sauce into something you want to savor slowly. While the syrup is easy to make, the process creates potent fumes, so be sure to open all the kitchen windows and turn on the exhaust before you begin.
- 1 cup balsamic vinegar
- Pour vinegar in small, heavy nonreactive saucepan. Bring to a boil over high heat. Reduce heat and cook at moderate boil until thickened and reduced to about 1⁄3 cup, 14 minutes. Cool in pot; pour into small glass jar, cover and store at room temperature. Lasts indefinitely.
- Serving Size: Makes 1/3 cup
- Calories: 2