Cooking and Baking

making a balsamic sauce?

Balsamic vinegar is, at least in my opinion, one of God's gifts to vegetables. I love steaming or sauté-ing veggies and putting them over brown rice with olive oil and balsamic vinegar. Here's the rub, though. How do I turn thin, watery balsamic vinegar into a thicker sauce? Something that won't collect at the bottom of my bowl and turn my rice into a stubborn, soupy mess?


Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: