Aged Balsamic Vinegar, or as it is known in Italy, tradizionale, accumulates its flavor in a variety of wooden casks for as long as one hundred years. The result is a very concentrated dark brown, thick sweet vinegar, and it is a great luxury. If you don’t have it in your pantry – chefs have learned to do as the Italians so – reduce your balsamic vinegar with a little brown sugar. It’s a good second.

• 1/2 cup Balsamic Vinegar, commercial grade
• 2 tablespoons light brown sugar

In a small saucepan over medium to medium-high heat (depending on your stove), let mixture simmer and reduce the vinegar for approximately 4 minutes until thickened and reduce by 1/2. Add the brown sugar and simmer an additional 2 minutes longer.Makes 1/4 cup