How can I make very small quantities of balsamic reduction? 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.