Balsamic Reduction How-To
So easy that it isn't even a recipe. More of a technique.
I highly recommend Valley Milkhouse. There is not one cheese they make that I am not obsessed with.
Add balsamic vinegar to a small sauce pan. Somewhere around 0.33 c will yield around 0.25 c. Simmer.
When is it done? Do the streak test. The reduction should stick to the spoon, and a line drawn through it should remain there.
Sticking to the back of the spoon: good sign.
Huzzah! Ready to use.
The reduction will keep in an airtight container in the fridge for several months. I like to put it inside grilled cheese, mix it with pesto for an amazing salad dressing, drizzle it over berries with ice cream, and liberally apply it to baked brie.
Valley Milkhouse's Thistle*, balsamic reduction, fresh thyme, black raspberries.
*Usually this cheese is basically fondue under the rind...so amazing. I had a more firm wheel this time.