Servings: ¼ cup

½ c balsamic vinegar ½ c balsamic vinegar
2 tbsp honey 2 tbsp honey
2 tbsp butter, optional (makes it richer) 2 tbsp butter, optional (makes it richer)

While cooking, this emits an extremely strong vinegar smell from the evaporating fumes which can permeate the house! Be sure to vent the kitchen by opening windows/doors or turning the oven vent on if it goes outside. Or cook it on an outdoor stove.
Stir balsamic vinegar, honey and butter in a saucepan over medium heat until mixed.
Bring to a boil, reduce heat to low, and simmer (but not bubbling) until glaze is reduced by half, about 20 minutes. Stir/whisk the reduction (or swirl the pot) every minute or so to prevent the sugar and vinegar from burning.  You can remove the pot from the burner every so often to let the bubble calm down and check the volume of the reduction.
When it is done it will be a rich brownish color that sticks to the back of a spoon.
Take it off the burner and allow it to sit at room temperature.

Recipe from: http://www.allrecipes.com/recipe/228418/balsamic-glaze/  Recipe from: http://www.allrecipes.com/recipe/228418/balsamic-glaze/
Detailed instructions from evolutionaryfoodie.wordpress.com/2011/07/25/a-balsamic-re...  Detailed instructions from evolutionaryfoodie.wordpress.com/2011/07/25/a-balsamic-re...