Saturday, June 5, 2010

Balsamic Vinegar Reduction!

Filling a special request on this one!

Yvonne, a new friend, asked if I could make this. My answer has to be 'yes' simply because I think we can do anything! LOL!

This wonderful reduction sauce is the pièce de résistance as a finishing sauce for items such as salads, vegetable, fish... almost anything you can think it might sound good on! (Try it on my caprese salad skewers!) It's tart! It's sweet! It's a must have! And so easy to make even anyone can do it. Make extra and store it too.

DISCLAIMER: DO THIS IN A WELL-VENTILATED AREA AS THE FUMES WILL OVERWHELM YOU!!!!

NOTE: Be very cautious as balsamic can burn quickly and you don't want to ruin the sauce. Just watch it carefully. It should only take you about 25 minutes.

Instructions
Things You'll Need:

* Balsamic Vinegar
You'll want double vinegar of the finished amount you desire
Example: 2 cups vinegar = 1 cup sauce
* Sugar (to taste) - very light on this part.. maybe only 1 tsp.
* Saucepan
* Whisk


1. Pour the balsamic vinegar into the pan.

2. Heat the pan to high.

3. Whisk briskly, even prior to boiling. Once it starts boiling, keep whisking constantly to prevent burning.

4. The vinegar naturally sweetens when reduced, but if you like a very sweet reduction, sprinkle in a teaspoon of sugar. (I'm not a big lover of the sugar part)

5. Reduce by half, or until the vinegar takes on a syrupy quality. Allow to cool.

6. Use it on anything you want!

YUM!

(pictures to follow)

0 comments: