BALSAMIC REDUCTION METHOD
Balsamic Reduction Method
|Prep time||5 minutes|
|By author||EVOO Marketplace|
- 1/4 cup Aged Italian Balsamic (EVOO Marketplace)
|In a medium sauce pan add balsamic and heat over medium to medium-high heat with continuous stirring. Note: the goal here is to reduce the balsamic to a consistency just thinner than desired thickness. A 1/4 cup in a medium sauce pan will reduce within 3-5 minutes. It is normal for the balsamic to foam and bubble as it reduces.|
|Immediately pour hot balsamic into a glass bowl and place over another larger bowl containing ice. Stir continuously until balsamic cools, 3-5 minutes. As the balsamic cools you will notice it thicken significantly.|
When performing a balsamic reduction you really want to start with the "good stuff" such as what we offer at EVOO Marketplace. The majority of "Balsamic Vinegars" sold in the grocery store and other imposter shops are nothing more than red wine vinegar, sodium, corn syrup and/or molasses. If you attempt to reduce these the awful aftertaste will only be amplified.
A true balsamic reduction as described in this method is perfect as a glaze for various meats, seafood, vegetables, fruits, or drizzled over your favorite ice cream.