I discovered how to make this a few years ago. It’s ridiculously simple, yet it tastes dam good on everything, and it will make you look like a pro when you are entertaining. Leila is not even 3, but she asks for it (”I want some black dip please”) when she’s eating potatoes, broccoli, carrots, rack of lamb…
All you need is a large bottle of average to decent balsamic vinegar (at least 12 oz or you’ll end up with less than 3 oz of finished product).
Empty your bottle of balsamic vinegar into a heavy bottom saucepan, and put the saucepan on super low heat. The liquid should not even come to a simmer. All you’ll see is a fine mist swaying over the liquid. The fumes do pack a punch, so might want to make this when you’ll be home alone all day.
Once the vinegar has reduced down to just a quarter of its original volume, take it off the heat and let it cool enough that it won’t burn you.
Pour the reduced vinegar into a plastic squeeze bottle, and you’re done. Put the squeeze bottle in the fridge and pull it out went you want to squirt some on a plate. A little goes a long way. It will keep for months.
