Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition | Ask Your Questions Now ›

Home Cooking

Balsamic reduction

Share:

Home Cooking 16

Balsamic reduction

Suzie | Feb 28, 2007 02:32 PM

Hi! I never seem to get mine as tasty as the reductions I have out. What am I doing wrong? Is there a certain brand thats better than others? Do you use high or med heat to reduce the vinegar? Anyone have a tried and true recipe out there? I am looking for something to serve with meat. Thanks in advance!

Want to stay up to date with this post?

Feedback