One of the easiest and most allergy friendly sauces you can make and it's uses are endless. It can be used as a base for marinades in place of soy sauce. Those of us who are gluten free or have a wheat allergy can appreciate that. It can be drizzled on fresh strawberries or a poached pear. I've even had it on vanilla bean ice cream. It has a syrup like consistency once reduced. It's thickness makes for great plate presentation when trying to impress. The best part about this sauce ~ people will think you are a gourmet. It sounds harder than it is.
Place your best balsalmic vinegar in a small saute pan. On medium heat, bring the vinegar to a gentle boil and reduce heat to low. Allow to simmer until the liquid starts to evaporate and the vinegar thickens.
Remove from heat and place in an airtight container. Can be stored in the refrigerator.