Over did my reduction just a tad. It doesn't tase burned, but it's too thick. Can I try to thin this out with something (more basalmic?) Or is it beyond repair?
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hardlikearmour is a trusted home cook.
I vote thin it out a bit with a little water.
Yep, water should do the trick.
All that reducing does is remove water, so I would think you could add water, as hardlikearmour says.
Well, not exactly. You only make the mistake of putting your head over the saucier once.
Add some caramelized onions and a pinch of brown sugar to make a sweet onion jam
As almost everyone else has said - adding a little water should help! However, depending on how reduced it is, you may have something great! I once worked in a restaurant where we made a very thick almost caramely balsamic reduction and drizzled it around and over a wonderful portobello-chevre-spinach-roasted pepper Napoleon. Yum. I'm drooling just thinking about it!
It sounds a little weird but what you have is awesome on ice cream and strawberrys! Try it.