Two ways of attacking this. You can season the meat with, say, rosemary, thyme and garlic then make a plain reduction, or you can season the reduction. I prefer the former because I can then use the glaze for subsequent meals (over grilled pineapple, salads, etc.)
To make the reduction properly, you need to keep it at a sub-simmer (steaming, no bubbles) otherwise the delicate flavors will be affected. If your burner can't keep such a low flame, use a heat diffuser or pull the pan half-way off the burner while it reduces. If it's not obvious, it can take 2 or more hours to reduce a couple of cups of vinegar this way but it's worth the effort.
You can reduce the balsamic ba as much as 4:1. If you go too far, simply dilute with a little water. After it cools a bit, transfer to a plastic squeeze bottle if you have one. It will keep in the refrigerator (but warm it to at least RT before use).
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Two ways of attacking this. You can season the meat with, say, rosemary, thyme and garlic then make a plain reduction, or you can season the reduction. I prefer the former because I can then use the glaze for subsequent meals (over grilled pineapple, salads, etc.)
To make the reduction properly, you need to keep it at a sub-simmer (steaming, no bubbles) otherwise the delicate flavors will be affected. If your burner can't keep such a low flame, use a heat diffuser or pull the pan half-way off the burner while it reduces. If it's not obvious, it can take 2 or more hours to reduce a couple of cups of vinegar this way but it's worth the effort.
You can reduce the balsamic ba as much as 4:1. If you go too far, simply dilute with a little water. After it cools a bit, transfer to a plastic squeeze bottle if you have one. It will keep in the refrigerator (but warm it to at least RT before use).