I remember a couple years ago I heard about balsamic reduction. I made it and put some over roasted butternut squash. It was amazing. Sweet and salty and a little sour. I fell in love with it. Then, this past winter I was watching an episode of Gordon's Ramseys show, Kitchen Nightmares. In one of the episodes the chef relied too heavily on balsamic reduction. In Gordon's opinion he masked the unsavory flavor of whatever he was pouring it over. Gads, I love balsamic reduction. But I guess it could be misused.
I'll tell you, here in this recipe it doesn't mask, it compliments. Okay, maybe it masks a little of the cabbagey flavor but in some poeple's opinion that is probably a good thing. It's rather easy to make. In my version I add brown sugar to offset the acid of the vinegar. We love the result. I think you will too.
BALSAMIC REDUCTION
Lori's Lipsmacking Goodness Original
1 1/2 cups balsamic vinegar
1/4 to 1/2 cup of brown sugar (to your liking)
Bring vinegar to a boil, turn down the heat and let it simmer. When it reduces halfway, add brown sugar. Simmer some more until it becomes syrupy and sticks to the back of a wooden spoon. As it cools it will thicken up. Store leftovers in frig.
Monday, November 3, 2008
Balsamic Reduction
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12 Your lips said:
I love brussel sprouts & can only imagine they are made better with that sauce!
Why is it called reduction??
The blonde duck- you reduce the vinegar, meaning you boil out the liquid or water. It gets thicker in the process. The flavor intensifies as it goes.
I just love using this type of reduction on vegetables or meats & poultry. mmmmmmm ; )
I made this a few years ago for our garden party, we all loooved it. I served it drizzled over mushroom/sausage filo triangles in a puddle of gorgonzola cream and topped it with micro greens - it was wicked good! Sure wish I knew where I put those recipes, just typing this makes me want to make it again.
Balsamic reduction is so good!
This sounds so good - I bet it would be good on many things!
This is too funny .... I was experimenting with a recipe tonight and one of my notes was ... "maybe add a balsamic reduction?" Yum -- it makes everything better.
This is one of the first things that come to mind whenever I hear the word reduction... Does a lot of wonderful things.
My good friends make homemade pizza and use balsamic reduction drizzled on the crust as the sauce. It is divine! Top with spinach, mozzarella, goat cheese (or Feta to your liking) and tomatoes (or anything else you might like).
Thanks for the recipe. It was SO easy and amazing! I also used it as a salad dressing along with my brussel sprouts!
I found a website that has many different types of flavored balsamic recently and ordered some offline. The website is www.carterandcavero.com The tangerine is really good reduced and on salmon.
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