Balsamic Reduction

I remember my first encounter with a balsamic reduction. I was entertaining a client at dinner early in my career and ordered the restaurant's specialty--their version of Beef Wellington. I was spellbound by the sauce, which I later discovered was a simple balsamic reduction. Simple...this is the perfect word to describe the preparation of this sauce, but not the flavors. So many flavors marry in a balsamic reduction that it is hard to describe them all. Years later I am still amazed at how many flavors can come out of such a simple sauce. I say simple, but that is a little misleading. The complexity of the sauce comes out of the complexity of the vinegar, so make sure you use a quality vinegar. You will not be disappointed.

Balsamic Reduction

(Adjust portions to suit your needs. Recipe yields 1/3-1/2 amount of vinegar used.)

1/4 cup good balsamic vinegar
1 Tbsp sugar
1 Tbsp butter

Add ingredients to a wide pan. (Based on portions, choose a pan large enough so that liquid is 1/2-1 inch deep.) Bring to a boil on medium-high heat then reduce to medium-low. Reduce liquid by half. Serve.

(See, I told you it was easy.)