Balsamic Reduction Recipe?!
Answers: I want to make a balsamic reduction to go with my mozarella caprese, but I don't know how. I thought I just had to boil balsamic vinagar until it reduced and thickened up, but it doesn't seem to be thickening much. Any one know how to do it?
Pour vinegar into a small stainless steel sauce pan. Bring to a boil and reduce on medium heat to 1/4 cup, or until the vinegar turns to a glaze.
Leave at room temperature for a few minutes to slightly cool before pouring in a plastic squeeze bottle. Now keep in the refrigerator.
Before use, set the squeeze bottle of the reduced vinegar out until it comes to room temperature.
To decorate, drizzle the balsamic vinegar reduction around the plated food or over the plate.
Just bring the Balsamic vinegar to a low boil, and let it reduce to a few tablespoons. It will be sort of syrupy without sticking to a spoon.
Good Luck!
Merry Xmas
I like to add a few split dried figs to the balsamic while its reducing on the stove top. The flavor is so deep, sweet, and delicious. Give it a try!
if you want to thicken Vinagar after reducing it, it is easy just add a little bit of sugar to it after putting it on medium heat to start the reduction, you will see a big difference after you do and if it becomes to sweet just add a tiny bit of salt when you are done not during reduction.