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!!

brown sugar
brown sugar

Put the brown sugar in the pan.  This is where the goodness starts. Do NOT substitute with white sugar.

balsamic vinegar reduction
balsamic vinegar reduction

Add vinegar and soy sauce.

balsamic vinegar reduction
balsamic vinegar reduction

Heat on medium-low, stirring regularly.  Cook until the total amount is reduced by 2/3rds.  The liquid should thicken, but NOT be gooey.

balsamic vinegar reduction
balsamic vinegar reduction

Remove from heat and season with the cumin and cayenne pepper to taste.

Balsamic vinegar reductions
Balsamic vinegar reductions

Drizzle over your meat – I love it with flank steak and grilled mangos.

Balsamic vinegar reductions
Balsamic vinegar reductions

The sauce is also yummy on steamed veggies.

So go ahead and be "fancy" - it's not hard.  Enjoy!!

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