Place the vinegar in a small heavy non-reactive saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced to 2 tablespoons, or half the original amount. It will look shiny and thick.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
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