Balsamic Reduction

Step 1: Place both (if using) ingredients in a heavy based pan and place the pan over medium high heat bringing the vinegar to a slow boil until just the edges of the syrup around the pan are boiling. If there are large bubbles covering the surface of the vinegar, reduce the heat until the bubbles are smaller. This is the time to watch it.... do not over boil it as it can easily burn. You will know it's done as it will coat the back of spoon (like a custard mix). Note: Reduction will usually reduce by half.

Step 2: Cool down reduction for later use or serve warm straight away ~ You can store reduction in an air tight container in the refrigerator until ready (it should last 1-2 weeks). If the reduction hardens in the fridge, heating it gently will bring it back to a syrupy consistency (I used a low setting on the microwave).