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Balsamic Reduction

September 26, 2007

1 cup balsamic vinegar
1 tablespoon molasses

Combine balsamic vinegar and molasses in a small saucepan over low heat and simmer until the amount is reduced by half.

The sauce will be ready when it's thick enough to coat the back of a spoon.

Serve with steak such as rib-eye.

Makes 8 to 10 servings.

- Recipe courtesy of Liz Gallery, chef/owner of Stone Soup Bistro in Shepherdstown, W.Va.

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