Chef Gigi Gaggero

A balsamic vinegar reduction is a snap to make! Just remember to measure at least 4 cups of balsamic vinegar. For a nice rich glaze, any amount of balsamic vinegar should be reduced down to one-fourth of what you began with.

You’ll need:

• balsamic vinegar

Here’s how to make it:

1. In a high-sided quart sauce pan, bring the vinegar to a simmer.
2. Stir until it thickens up to coat the back of a spoon. Once it starts to thicken, don’t walk away – it has a high sugar content and can burn very quickly!
3. Remove just before desired consistency.

Here’s how to use it:

• Drizzle over sweet fresh strawberries.
• It loves vanilla ice cream.
• Use as a final garnish right on the plate.
• Combine with olive oil for dipping bread.
• Use to dress warm roasted potatoes.
• Succulent on grilled summer fruits like nectarines.
• It’s great paired with soft cheeses.
• Use as a finish glaze on warm grilled meats.
• Top your bruschetta with it.
• Great with Gorgonzola and honey or Brie and pears!