A balsamic reduction has a really intense flavour and a syrupy texture and is really great over salads, with cheese or even strawberries and it's really easy to achieve.
All you need to do is put a pan over the heat. I've got a pint, or half a litre, of balsamic vinegar going in that pan and then I've got 100g of brown sugar and that's going to help it to become really nice and caramely. Make sure you stir it to dissolve the sugar and then keep it on a gentle boil for about 30 to 40 minutes until you've got that nice, syrupy consistency.
Okay, so our reduction is now there, it's nice and syrupy and when we're talking about reduction, all we're talking about is the amount of water that's being evaporated off, giving you a nice syrupy consistency. Decant that into a small jar and that'll keep for a couple of months somewhere cool and dark. Don't put it in the fridge, there's no need. Seal that up.
But I can show you what it's like on a salad here. Just take a small teaspoon; it's very, very intense so you don't need too much, then just drizzle it over like so. Just one or two teaspoons is all you need. So a little bit goes a very long way.
There you go, that's it, that is how you make your balsamic reduction.