For the balsamic sauce, melt the sugar in a hot pan until caramelized. Pour in balsamic vinegar and reduce by half (let it boil down).
Bind with a little cornstarch mixed in water just enough so that the cooled balsamic sauce does not run on a plate, but also does not stick.
Preparation Tip:
This balsamic sauce is not a sauce in the usual sense, but an indispensable miracle product when it comes to refining and garnishing in the kitchen.
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