This sauce, prepared by reducing balsamic vinegar over low heat and balancing it with honey and olive oil, is Italian cuisine's elegant and intense sweet sauce. It is served drizzled over salads and grilled vegetables.
Boil the balsamic vinegar in a small pot over medium-low heat; cook until its volume reduces by about half and it thickens.
Remove from heat and stir in the honey; the hot vinegar allows the honey to dissolve easily.
Once the mixture has cooled slightly, whisk in the olive oil in a thin stream, and season with salt and black pepper.
Allergen: in its basic form this sauce doesn't contain common allergens. Important: don't step away while reducing the vinegar, as it can thicken excessively and burn in a short time. Caution: add the olive oil once the mixture has cooled slightly, not while it's still hot, otherwise it will separate faster.
Don't step away from the pot while boiling the vinegar; its volume reduces quickly and if you're not careful it can over-thicken and turn into a burnt taste within a few minutes.
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