Balsamic Syrup Or Vinegar Reduction Recipes

BALSAMIC SYRUP OR VINEGAR REDUCTION

Balsamic Syrup or Vinegar Reduction image

Without the fat. From a recipe on A La Carte. Note again zaar wants at least 2 ingredients. Drink the wine, reduce the vinegar, wine is optional.. hick. Why I posted this? The one I found required butter. You don't need it.

Provided by drhousespcatcher

Categories Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

125 ml balsamic vinegar, approx
8 ounces dry white wine

Steps:

Place the vinegar in a small saucepan and bring to a boil over medium heat.
Boil vinegar until you reach a syrup. The bubbles will change as you do this until it seems as if you are boiling sugar.
DO NOT OVER REDUCE. You can burn it. Check by removing a drop or two and cooling quickly.
Cool in the saucepan. Bottle and serve with a small spoon.
Drink the wine after. You want your wits about you when reducing something.

Nutrition Facts : Calories 47.3, Sodium 2.9, Carbohydrate 1.5, Sugar 0.6

BALSAMIC GLAZE

Balsamic Glaze image

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

Ingredients

2 cups balsamic vinegar
½ cup brown sugar

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

BALSAMIC VINEGAR REDUCTION

Balsamic Vinegar Reduction image

circa 1994, from Chef Blake Machamer, UCLA. Quick and easy, wonderful on chateaubriand or other red meat. Note: don't use the cheap balsamic, this need the real thing, fully aged and rich.

Provided by Queen Dragon Mom

Categories Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 2

Ingredients

2 cups balsamic vinegar
4 ounces chilled butter, cubed

Steps:

In a small saucepan over medium heat, bring the balsamic to a simmer.
Reduce by 2/3.
Swirl in the butter, one chunk at a time, until fully blended.
The sauce should have a very smooth, velvety consistency and a nice sheen.
Serve immediately.

Nutrition Facts : Calories 813.1, Fat 92, SaturatedFat 58.3, Cholesterol 243.8, Sodium 653.2, Carbohydrate 0.1, Sugar 0.1, Protein 1

BALSAMIC SYRUP

Balsamic Syrup image

Use balsamic syrup in TV chef Nora Singley's Chicken Liver Mousse recipe.

Provided by Martha Stewart

Yield Makes 2 tablespoons

Number Of Ingredients 2

Ingredients

1/4 cup balsamic vinegar
1 tablespoon sugar

Steps:

Place all ingredients in a small saucepan. Bring to a simmer over medium heat; cook until reduced to 2 tablespoons, 10 to 15 minutes.

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