This recipe or rather technique was invented by Michael Chiarello,What is this Essence of Balsamic Vinegar you ask? Well it is a way to get a moderately priced balsamic--still look for the Modena label as other cheaper varieties use coloring and artificial junk to darken and sweeten--to thicken and sweeten up much like the more expensive Aceto Balsamico Tradizionale. You will only need about a half a teaspoon of this sweet glorious nectar to add a real, "Wow, what's in that!?", to your otherwise simple everyday dishes.
~Basic Balsamic Essence Recipe~
|Use the pot side as a marker for how far it has cooked down.|
|I use a strainer over a funnel as I pour it into my glass or plastic.|