For Savory Purposes:
When used with eggplant or mushrooms, this is a great condiment to bring out an “umami” flavor and add a touch of deep richness. Nothing could be easier than making this, and it will keep indefinitely in the refrigerator or on your countertop in a cool, dark area. But save your good balsamic vinegar for another dish and use one of your cheaper grades here.
Cooking Notes: Feel free to add an orange peel or herbs while the vinegar is simmering. Just make sure to strain it all out before using or storing it.
- 1 cup balsamic vinegar
Optional Ingredients: a wide strip of orange peel; a garlic clove, peeled and smashed; herbs such as thyme
- Pour the balsamic vinegar into a small pot over medium heat. Bring to a boil and reduce the heat to a simmer. Simmer the vinegar until it is reduced at least by half.
- Let cool, strain out any additional ingredients you may have added, and pour into a jar. I always keep a jar of it in the refrigerator that I’ve labeled.