Out in this world is a delicious creation known as aged balsamic vinegar that has been slowly evaporated in barrels. I recommend you try this at some point to see how amazing it can be. But in lieu of this more expensive variety, we can reduce balsamic vinegar ourselves on a stove top very easily. All it takes is some bottled balsamic (I’m using TJ’s Balsamic Vinegar of Modena) and some heat.

Pour out about twice as much balsamic as you want to end up with into a saucepan. I’m only making a little bit here, so I used four tablespoons so I can drizzle it over one dish.

Over medium-high heat, bring the balsamic to a boil and then lower to medium heat and let it simmer for a few minutes. The time it takes to get to your desired consistency will vary, so keep an eye on it. If it starts to pop, lower the heat (see the splatter happening in mine, oops!). After about 10-15 minutes give or take, you should be at a nicely thickened consistency that will coat the pan and the back of a spoon.

It’s ready for drizzling, guzzling, and spoon licking. I’m using this on a dish that I’ll be sharing tomorrow, so get ready!