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2 Answers
- The Unknown ChefLv 71 decade agoFavourite answer
For me as a former chef I would do it for decorating salad plates, fish and some grilled meat, just take 1 cup of balsamic vinegar, not expensive ones, 1/2 cup of sugar, I use a natural cane or brown sugar to it, 1/2 cup of water or wine, and boil it until it has reduced by half, and it will cool to a syrupy texture. I use a squeeze bottle, but in most cases a small glass jar is fine, a baby food one is best as it has a good sealing lid, keep it in the frig and just bring out to warm before you use the syrup.
