Serious Eats: Talk

Red Wine Reduction Help!!

So I just made a balsamic red wine reduction for the first time. It has all the flavor that I want, but the only problem is as soon as I take it off of the heat and try to spoon it onto my dish, it gets a little stiff. What do I need to do to make sure it stays "saucy?"

Printed from

© Serious Eats