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Bovril Bold Balsamic Reduction
Best suited for beetroot salad, caprese salad, as a meat glaze.
Ingredients
| 250 | ml | Balsamic vinegar (1 Cup) |
| 125 | ml | Sugar (½ Cup) |
| 20 - 40 | ml | Bovril (4 - 8 tsp) |
Method
- In a saucepan, over medium heat, combine the balsamic vinegar and sugar and bring to the boil.
- Reduce the heat to low and simmer the mixture for about 12 – 15 minutes, stirring occasionally until the sauce is reduced by half, or longer for a syrup consistency. Stir in the Bovril and allow to cool before use.
