Balsamic reduction is balsamic vinegar that has been cooked down to give it a syrupy consistency. Great for drizzling over dishes as a finishing dressing, should be used sparingly as it is very strong in flavor.
Easy to make! I like mine with honey, as it cuts the astringency of the vinegar a little.
Here's how it's done:
Combine 1/4 c. honey and 1 c. balsamic vinegar in a medium saucepan and bring to a boil over high heat.
Once it comes to a boil, turn the heat down to low and simmer for 15 minutes. I like mine at that point, but you can keep going for up to an hour, depending how syrupy you want it.
Pour the mixture into a jar or container with a lid. Keep at room temperature. Use on everything!