I'm making a balsamic reduction sauce, basically just a reduction of balsamic vinegar, shallot, garlic, and rosemary - can I reduce the sauce ahead of time and just re-warm in the microwave briefly without a loss of quality? Or would the sauce thicken up too much in the fridge? It would be about a 50% reduction (starts with 1 cup vinegar and calls to reduce to 1/2 cup).