Balsamic Vinegar Reduction
Every French cook knows the secret to a great meal is a fantastic sauce. I’m a sucker for sauces, but rarely do I have the time or energy to make one for dinner. However, since I’m making SO much grilled meat these days, I’ve decided to mix things up with sauces, salsas, or sides. One of my experiments turns out to be SUPER easy, and so I thought I’d share it with you. Here’s what you need:
- 1 cup high quality Balsamic Vinegar
- 1 Tablespoon Brown Sugar
- 1 Tablespoon low sodium soy sauce (if you don’t have low sodium, cut the amount by half)
- ¼ tsp cumin
- 1 pinch cayenne pepper
Note – in the pictures I was making a double batch, so if the amounts look “off “ to you, pay no attention!!
Put the brown sugar in the pan. This is where the goodness starts. Do NOT substitute with white sugar.
Add vinegar and soy sauce.
Heat on medium-low, stirring regularly. Cook until the total amount is reduced by 2/3rds. The liquid should thicken, but NOT be gooey.
Remove from heat and season with the cumin and cayenne pepper to taste.
Drizzle over your meat – I love it with flank steak and grilled mangos.
The sauce is also yummy on steamed veggies.
So go ahead and be "fancy" - it's not hard. Enjoy!!