• Pour the balsamic vinegar into a medium saucepan.

  Bring to a very gentle simmer over low heat. Let the vinegar slowly reduce, stirring occasionally, until reduced by about half and it lightly coats the back of a spoon, about 30–45 minutes.

  Remove from the heat while the glaze is still a little thinner than you want it. It will thicken considerably as it cools.

  Cool completely, then transfer to a jar or bottle.

Notes

• Choosing your balsamic: You don't need an expensive balsamic vinegar for making a glaze. Read the ingredient label instead. Grape must combined with wine vinegar or red wine vinegar is fine; avoid bottles containing caramel color.

  Don't over-reduce it: The glaze will look thinner while it's hot. If you cook it until it's thick and syrupy in the saucepan, it may become much too thick once cool.

  If it gets too thick: Gently reheat it with a small amount of water until it returns to the consistency you want.