This is one of our staple ingredients – there’s not many things that work equally well on a steak and on vegetables or a salad!
Don’t use cheap balsamic vinegar – it’s watered down, takes ages to reduce and the flavour at the end isn’t worth it. Get something from the supermarket – no need to splurge on the 300 year old stuff – but go for the best quality you can afford.
Simmers for a few hours
1L balsamic vinegar (I use 4-leaf rated)
½ cup brown sugar
1 – Put vinegar and sugar in a saucepan
2 – Bring to a rolling simmer, then leave until reduced enough to coat the back of spoon. Don’t let it boil!
3 – Store in a clean glass bottle