Baby tomatoes

Baby tomatoes

Tuesday, September 8, 2015

Short and Sweet- Making and Using Balsamic Reduction

So simple. So easy. So luxe.

Get one bottle of balsamic vinegar. Don't spend huge amounts of money but don't buy the cheapest grocery store balsamic either. Pour entire bottle into heavy saucepan. Add about 1/4 cup honey. Bring to a boil and reduce to simmer. Allow the balsamic to reduce to the desired syrupyness (I made that word up but it totally describes what you're looking for). Stay a little on the thin side because it will thicken more as it cools. Store in the fridge.

What do you do with it? Everything! Drizzle over a dressed salad or an entree as a finishing touch. Use just a touch in pan sauce to brighten up the flavor. Drizzle the teeniest wee bit over fresh strawberries and serve with whipped cream or sour cream. Slice ripe juicy tomatoes and fresh mozzarella, drizzle with balsamic reduction and sprinkle with torn fresh basil leaves. Prosciutto-wrapped melon is so delicious drizzled with reduction. Drizzle over a juicy steak. Add to gravies and sauces.

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