How To Make A Balsamic Reduction Food
HOW TO MAKE A BALSAMIC REDUCTION
I will show you just how easy it is to make a balsamic reduction at home! It only requires one ingredient: balsamic vinegar. A syrupy balsamic reduction is one of my favorite superpower condiments to have on hand in my fridge. It is an easy way to take a regular meal or appetizer (or dessert!) from average to elegant!
Provided by Karen
Categories Sauce
Time 20m
Number Of Ingredients 2
Steps:
- Add 1 cup balsamic vinegar to a saucepan. The wider your saucepan, the faster it will reduce.
- Turn the heat to medium. Stir occasionally until the mixture starts to lightly bubble from the center, then adjust the heat to maintain a very low simmer. Continue stirring occasionally for about 15-25 minutes, or until the mixture has reduced by half.
- How long it takes depends on how powerful your burner is, how high you set the heat, and how wide your pan is.
- You can continue reducing the balsamic until it reaches about 1/3 of the original volume (rather than half), but don't go more than that. For example, for this photo shoot I simmered 3 cups of balsamic vinegar until I had about 1 cup of reduction. You will know the reduction is done when it has a syrupy, glaze-like consistency and coats the back of a spoon. Keep in mind that it will continue to thicken a bit as it cools.
- Remove from heat and let cool slightly. Transfer to a mason jar with lid or other container with a lid and let cool completely. Store in the fridge. Balsamic reduction lasts in the fridge for several months! Tuck it in the door of your fridge and pull it out whenever you want to add a little something special to your meal!
Nutrition Facts : ServingSize 1 g, Calories 224 kcal, Sodium 59 mg, Carbohydrate 43 g, Sugar 38 g, Protein 1 g
BALSAMIC REDUCTION SAUCE
Make and share this Balsamic Reduction Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 20m
Yield 1/3 cup
Number Of Ingredients 2
Steps:
- In a small saucepan, combine vinegar and sugar. Bring to a boil.
- Reduce heat to medium-low, stirring occasionally and simmer 20-30 minutes.
- Remove from heat and let sauce thicken as it cools.
BALSAMIC REDUCTION FROM FOOD NETWORK
From Rachel Ray's "Thirty Minute Meals" Low cal but high flavor, this was originally posted for use with lamb, but I apply this to beef with delicious results!
Provided by CutiePieHentai
Categories Sauces
Time 15m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan, combine vinegar, sugar, rosemary, and garlic.
- Bring to a boil and reduce heat to low.
- Simmer 10 minutes to thicken sauce.
- Remove garlic and serve with your favorite meat.
BALSAMIC GLAZE
This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor.
Provided by Sally J.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 2
Steps:
- Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.
Nutrition Facts : Calories 73 calories, Carbohydrate 18.2 g, Fat 0.1 g, Protein 0.2 g, Sodium 15.4 mg, Sugar 17.7 g
SWEET BALSAMIC REDUCTION
Steps:
- In a small saucepan, place the balsamic vinegar and the sugar. Heat over medium-low heat and stir until the sugar is dissolved. Bring to a simmer and simmer until the vinegar is reduced to 3 to 4 tablespoons, is the consistency of warmed honey, and has a rich, caramelized sweet-tart flavor, about 10 minutes.
- Serve warm or at room temperature. Store in a tightly covered container in the refrigerator for up to 2 weeks.
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- Once boiling, reduce to simmer and let simmer for about 5-7 minutes until vinegar has reduced down. Stir occasionally. {be sure to keep an eye on it because it can burn quickly} You will know it is done if it coats the back of spoon.
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Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.
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