Balsamic Reduction Mulvey

Recently I took a notion to make a Balsamic reduction to dress some mashed potatoes and steak. When Adam and I were in Anchorage, we had a fabulous dinner at a brewery and the reduction they served still makes my mouth water. I had always assumed that it must take a lot of skill to make, since wait staff always make a point of enunciating its appearance on your plate. ("This dish is finished with a de-li-cious Balsamic reduction...") But the effect on the potatoes was so delectable that I was bound and determined to conquer this cooking challenge!

When I investigated, I could not believe how SIMPLE it is to make. It is entirely eponymous - the only thing necessary to make this culinary treat is to reduce Balsamic Vinegar by 50-75% or until it reaches the consistency of syrup. Boil the vinegar and then reduce heat to medium and stir constantly. If desired, you can add sugar for a sweeter reduction, but this is not necessary.

I am a big fan of Balsamic vinegar (how many times can I say 'Balsamic' in one post?!). I think I'm taken with foods that have to be made in a specific region and to exacting standards - it resounds with tradition and quality. It's these simple daily rituals; the ceremony of diet that literally makes us into the people we are. When we participate in these traditions, eat these time-honored foods, we eliminate the distance between us and our ancestors and mouthful by mouthful we travel back in time, connecting to our shared past. In this way, cooking for others is truly a celebration, an act of love through which we help them become their future selves and remind them of their history.

And the Balsamic reduction was very tasty. So tasty, in fact, that Adam says he wants to name our first child - Balsamic Reduction Mulvey.