17
05
2009
Forced Age Balsamic Reduction
Forced age = sweetness. Reduction = intensity.
Aged balsamic can be a little pricey and you needn’t shell out hard-earned cash when you can create a reasonable facsimile at home.
Cooking balsamic over low heat will turn it into a rich syrup. It arts up just about anything: add it to a vinaigrette, or serve over polenta, pork, vegetables or a caprese salad.
.5 c balsamic vinegar
1 T sugar
Dissolve sugar in vinegar. Add both to a small sauce pan and heat to just under a simmer, stirring constantly. Turn heat to low and continue to stir occasionally for 30 – 45 min. Remove from heat.
Avoid high heat and overcooking. It will turn your reduction into a hardened mess.
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