Courtesy Brad Briske, chef, Home in Soquel
1 cup balsamic vinegar
¼ cup honey
The Home restaurant tribe makes big pots of honey balsamic reduction, which is slowly reduced for hours.
To replicate, use the measurements above and slowly reduce to 1/3 cup.
“Drizzled on vegetables or, let’s say, tossed on Brussels sprouts, this gets my kids to chow down and even converts full-grown adults at the restaurant,” says Briske.
Pro tip: Briske sometimes makes a two-part reduction by adding tomato paste and water after the original reduction and cooking it down a second time to get a less syrupy sauce.
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At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
