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Last night, a dish called for a drizzle of balsamic reduction. I thought that, in order to get a good reduction and not burn anything, I'd need way more balsamic than the recipe called for.
Is there a way to make very small yields of balsamic reduction?
I've sometimes made small reductions in the microwave. Just put the liquid in a much deeper container than it fits in so it doesn't make a mess, and run it on 50% power, check every 30 seconds or so until it is reduced to the degree you need.
Just speaking generally, why would reducing less liquid be more of an issue if you watch the heat? It would probably reduce very quickly, like in 2-3 minutes on low-medium heat.
Personally I've made small quantities like that without burning them. It's easier if you use the smallest pan you have. Using a smaller pan gets the liquid more to a depth you'd expect from a larger amount in a larger pan.
