A friend asked the other day about olive oil and balsamic vinegar. He wanted the balsamic to be thicker. My first recommendation was a 75 years aged vinegar. After some talk we kick around a balsamic reduction. Today I gave it a try and it it pretty good.
Ingredients
Balsamic vinegar
Olive oil
Port Wine
Preparation
Place a 1/4 to a 1/3 cup of balsamic vinegar and a couple of tablespoons of olive oil into a small skillet. Heat on high untill it boils. Move the skillet off the flame and add a quarter cup of port wine. Careful tilt the skillet towards the flame so that the alcohol 'flames' safely. Continue boiling for a couple of minutes then reduce the heat and allow to simmer until the reduction is a syrup.
Plating Suggestions
This is a very sweet balsamic flavor. I made open face chicken and tomato sandwiches and drizzled the reduction over the top. It softened the toasted bread and added a nice sweet but sharp flavor to the sandwich, not to mention the dark color.
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