This simple balsamic shallot reduction will liven up any steak or veggie dish.
- 1/4 c chopped shallots
- 1/2 c balsamic vinegar
- Dice shallots and add to sauce pan with vinegar.
- Cook vinegar on med-high heat and bring to bowl.
- Stir and reduce temp after 1 minute bowl to med-low. You want small bubbles around outside of pan. Cook 10 minutes and remove from heat. Allow to set for 5-10 minutes to thicken and serve.
- You can refrigerate leftover and just put in closed container under hot water to bring it back to sauce texture.