It seems like there are many of those new concept specialty olive oil and balsamic vinegar stores popping up around the cities. I am a big fan of both the oil and the vinegar and all they do for all different types of foods, so I find these shops quite exciting.
I was gifted a few different balsamics from a friend. They were all fruit inspired flavors – a pomegranate , black cherry and peach. They are all quite tasty and add that extra something to vinaigrette’s and marinades…and now to a balsamic reduction.
This reduction was perfect over the Grilled Stuffed Mushrooms and Brussels Sprouts. It’s creamy texture with strong flavor can transform and enhance every last bite in your appetizers, sides and entrees. This is a great sauce that can go with many different items and you will be happy to have this in your fridge at the ready for the next baguette or grilled steak. OK…I’m getting hungry just thinking about this.
Uses for Balsamic Reduction Sauce:
- Topping grilled vegetables
- Topping grilled meats – chicken & beef
- Topping Baguettes & Nutty Cheeses
Balsamic Reduction Sauce
- 1 cup balsamic vinegar
- 1/4 cup honey
- Heat vinegar and honey in a sauce pan over medium heat until it comes to a slight boil. Turn the heat down and let simmer for 10-15 minutes. The longer the simmer, the thicker the sauce. Note: It will look thinner when warm than when it cools.
- Use flavored balsamics to add different flavor components.
- White Balsamics can be a little lighter finish.
- Use agave syrup in place of the honey.