How to Make a Balsamic Vinegar Reduction
Excellent with meat and fish, the balsamic vinegar reduction is also used to decorate some dishes. Yet, there are several recipes to make a balsamic vinegar reduction.
Excellent with meat and fish, the balsamic vinegar reduction is also used to decorate some dishes.
There are several recipes to make a balsamic vinegar reduction. According to the traditional recipe, the vinegar is put into a pan together with a certain amount of spices, sugar or honey and simmered for a certain time. Then it is filtered and left to cool so that it gets consistency of a balsamic glaze or sauce. The second method is much simpler since the reduction is ready in few minutes. If you are curious to know it, read the recipe for a quick balsamic vinegar cream sauce. Meanwhile, let's see the first method more in detail.
- Pour the vinegar in a saucepan and place on low heat.
- Add the honey (or sugar) and stir to make it melt.
- Add the spices and let the vinegar reduce by more than half. On average it takes about 15-20 minutes on low heat, but don't make it reduce excessively otherwise the vinegar flavor will be altered. Keep in mind that the icing effect is obtained after the vinegar has cooled.
- When you get half of the initial volume, turn off the heat and let cool.
- At this point, strain the liquid and refrigerate.