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.