Reduced Balsamic Vinegar For Drizzling Sauce And Glaze Food

HOW TO MAKE BALSAMIC GLAZE (BALSAMIC REDUCTION)

Steps:

• Add balsamic vinegar to a small saucepan over medium heat and bring to a gentle boil. (If you want glaze to be sweeter, add Besti or other sweetener that dissolves easily to the saucepan when you add the balsamic vinegar.)
• Reduce heat to medium-low and simmer for about 20 minutes, until volume reduces by half and it coats the back of a spoon. (It will thicken more as it cools.)

BALSAMIC GLAZE

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.

BALSAMIC DRIZZLE

Steps:

• Combine ingredients in a small pot over medium-high heat and bring up to a bubble. Reduce heat to medium and cook the mixture until reduced by about half and is thick and syrupy, about 10 minutes.

REDUCED BALSAMIC VINEGAR FOR DRIZZLING SAUCE AND GLAZE

Steps:

• Pour the balsamic vinegar into a heavy-bottomed saucepan, and place over moderate heat. Stir in the honey, drop in the bay leaf and optional cloves or herbs, and bring to a low boil. Adjust the heat to maintain a steady simmer, and allow the vinegar to reduce slowly. After 1/2 hour or so, when it has lost more than half of its original volume, the vinegar will start to appear syrupy, and you should watch it closely.
• To Use as a Glaze
• Cook the sauce to a third of its original volume (when it will measure 2/3 cup). It should be the consistency of molasses, thick but still spreadable. Pour the syrup through a small strainer into a heat-proof bowl or measuring cup. Discard the bay leaf and seasonings. Brush on the glaze while warm.
• For Use as a Condiment and an Elixir to Drizzle over Vegetables
• Reduce the vinegar even more, until it approaches a quarter of its original volume. Slow bubbles will rise from the syrup, and it will take on the consistency of honey, leaving a thick coating on a spoon. Pour it through a small strainer into a heat-proof bowl or measuring cup. Use a heat-proof spatula or spoon to clean out the saucepan before the reduction sticks to the pot for good! Drizzle on the syrup while it is still warm.
• Store in the refrigerator, in a sealed container. It will congeal but keep indefinitely. To use, spoon the hard sauce into a bowl or heatproof measuring cup, and heat it slowly in a pan of hot water or at low level in the microwave. For a thinner consistency, stir in drops of hot water.