Balsamic vinegar reduction

I have searching for a balsamic vinegar reduction for my mozzarella cheese experiments for my fall mozzarella cheese class. I have been experimenting with different amounts of cream and half and half. The consistency is so much better. I will post the results later. It took a while to a balsamic vinegar reduction to pair with the cheese. It started with one of my favorite meals is at V Picasso in Urbana, IL. They serve the best grilled pork chop and asparagus with a balsamic vinegar reduction over creamy mashed potatoes. I found this balsamic vinegar reduction recipe on Allrecipes. Based on the reviewers suggestions, I made these changes to have with cheese.

1/2 cup balsamic vinegar
1/4 cup of dry red wine

Have the hood fan running and reduce vinegar and red wine in a pan until it is reduced by 3/4 or the syrup coats the back of a spoon.

1/2 Tbs brown sugar
Stir in 1/2 Tbs brown sugar until all the sugar dissolves.

1 Tbs butter
Sprinkle salt to taste

Add a pat of butter until it melts and sprinkle. The butter will solidify after you refrigerate the reduction. Heat for 10 -15 seconds in the microwave to warm up before you serve.

To modify the sauce for red meat:

1/2 cup balsamic vinegar
1/4 cup of red wine
1 minced garlic

Have the hood fan running and reduce vinegar,garlic and red wine in a pan until it is reduced by 3/4 or the syrup coats the back of a spoon.

1/2 Tbs brown sugar
Stir in 1/2 Tbs brown sugar until all the sugar dissolves.

1 Tbs butter
Sprinkle salt to taste

Add a pat of butter until it melts and sprinkle salt. The butter will solidify after you refrigerate the reduction. Heat for 10 -15 seconds in the microwave to warm up before you serve.