https://www.copymethat.com/r/oip16qNm6/balsamic-reduction/
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oip16qNm6
2024-05-16 14:19:51
Balsamic Reduction
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Vinegar haters need not fear: Once this vinegar cooks down into a syrup, you’ll be left with a much sweeter glaze that’s lovely drizzled over salads (see my Roasted Beet Salad), grilled veggies, and seasonal fruit like peaches or strawberries. Or try dipping a fresh baguette into oil and balsamic reduction! That’s always a good idea.
It may seem like the recipe calls for a lot of vinegar, but keep in mind that the volume will be reduced by two-thirds by the time we’re finished.
It may seem like the recipe calls for a lot of vinegar, but keep in mind that the volume will be reduced by two-thirds by the time we’re finished.
Servings: ⅓ Cup
Servings: 1/3 Cup
Ingredients
- 1 cup (250 mL) balsamic vinegar
Steps
- 1. In a medium saucepan, bring the vinegar to a low boil over medium-high heat. Reduce the heat to medium-low and simmer the vinegar, stirring often, for 20 to 30 minutes, until it has reduced by two-thirds. Keep an eye on the vinegar to avoid burning it and reduce the heat if necessary. You should have about ⅓ cup (75 mL) of reduced balsamic vinegar left in the pan.
- 2. Remove the pan from the heat and let cool. Transfer the reduction to an airtight container and refrigerate for up to 1 month. The reduction will thicken and firm up once chilled. Allow it to come to room temperature before using.