February 09, 2014

Balsamic Reduction

Fancy up your meal with a drizzle of this delicious and easy Balsamic Glaze or Balsamic Reduction sauce. Just like you’d find drizzled over an elegant meal in a restaurant. It’s easy to do and fun! Great on chicken, fish, beef, cheese or with appetizers like Bruschetta.



1 cup balsamic vinegar
1/4 cup water
1/4 cup brown sugar

Combine vinegar, water and brown sugar in a small saucepan and bring to a boil.

Reduce heat to low and simmer, stirring regularly, until it reaches the desired consistency (should be thick and syrupy), about 20 minutes. The more you let it reduce, the thicker it will be. Keep in mind, it will thicken as it cools. (For a fairly thin balsamic glaze, simmer it until it is reduced by about half. For a thicker glaze, continue simmering until only about 1/4 cup of balsamic glaze remains in the pan).

Remove from heat and let cool.

Place it in a squeeze bottle and keep it in the refrigerator to have on hand when you need to add a touch of sauce to your dish.

Have fun!
Leia’s Culinary Treasures

No comments:

Post a Comment

Love to read your comments. Leave me one in the box bellow.Cheers!.