Ming Tsai's Three-vinegar Syrup

Total Time: 1 hr 2 mins Preparation Time: 2 mins Cook Time: 1 hr

Ingredients

• 2 cups balsamic vinegar
• 2 cups rice wine vinegar
• 1/2 cup chinese black vinegar or 1/2 cup an additional 1/2 cup balsamic vinegar plus 1 piece star anise

Recipe

• 1 in a nonreactive saucepan, combine the vinegars (and star anise, if using) and bring to a simmer over low heat. continue to simmer until the mixture is reduced by about 80 percent and thickly syrupy, 1 to 1 1/2 hours. (if using the star anise, remove it after the first 30 minutes of cooking.) to test for proper consistency, drizzle a little of the syrup on a chilled plate. it should keep its shape when the plate is tilted. use or store in refrigerator; will keep for 4 weeks.