Best Balsamic Vinegar Reduction Recipes

BALSAMIC VINEGAR AND RED WINE REDUCTION

Steps:

• Combine in a wide pan and boil until reduced by at least half (depnding on how thick and syrupy you want your sauce). Sugar can be increased or decreased to taste.

BRUSCHETTA CAPRESE WITH BALSAMIC VINEGAR REDUCTION

Steps:

• 1. Cut tomatoes in half. Chop basil. Place in a bowl together. Put as much basil in as to your taste. Cut cheese into chunks or use round slices. Mix with tomato and basil. If doing round slices of mozzarella, set slices aside.
• 2. For the balsamic vinegar reduction: Add 1 cup of the vinegar to a small sauce pan. Add 1 tablespoon of sugar. Heat to boiling.
• 3. Lower the heat and simmer 10-20 mins. Depending on how flat a pan you use. (This seemed to take us forever! Or we were really hungry) The smell is very strong so ventilate using your stove's fan. Another thing we learned! The vinegar should reduce down to about 1/4 cup and be slightly thicker still. Now, pour into a heat resistant bowl as the mixture is hot and put in the refrigerator until cooled and thickened. About 10 mins. Should be like a thick syrup, if it's thicker, that's ok too. It all tastes good!
• 4. While you are cooling the reduction, set the oven to broil. Put the sliced baguettes on a cookie sheet and sprinkle the olive oil over the sliced baguettes. Not to saturate them, just to add flavor.
• 5. Stick in the oven and broil until they are crisp and brown. Watch them closely as they brown fast! Take them out when crisped and add the toppings.
• 6. Just pile the tomato, basil and cheese mixture on top of each slice. If using round mozzarella slices, put those on the bottom and pile the tomato and basil on top.
• 7. Now drizzle the cooled balsamic reduction on top. You don't need a lot as it packs a lot of flavor. Enjoy... SO GOOD!
• 8. To give an idea: A 1/2 loaf of a baguette made enough for 4 servings of 5 pieces each. (Depends on how long the baguette is) You can make ahead, except the broiled bagutte slices. The vinegar reduction and vegetable mix will keep for left overs. You can use the balsamic reduction on just about anything! Fruit, meats, vegetables. It is sweet and tangy.

BALSAMIC SYRUP OR VINEGAR REDUCTION

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.

INSALATA CAPRESE KABOBS WITH BALSAMIC VINEGAR REDUCTION AND EROS PISTA PASTE

Steps:

• Preheat a grill to medium heat.
• To make the sauce, pour the balsamic vinegar into a small saucepan and reduce very slowly on low heat. Stir occasionally until it reduced to the consistency of syrup, approximately 10 minutes.
• Onto a skewer, layer 1 cherry tomato, 1 piece of fresh mozzarella and 1 large folded basil leaf. Repeat this pattern until 2 inches are left on the end of the skewer. Push the ingredients down towards the bottom tip for easy handling of the tops. Repeat with the remaining skewers and ingredients. When the skewers are ready to grill, put them onto a large piece of foil, brush them with olive oil, and season with salt and pepper, to taste. Transfer the sheet of foil with the skewers onto the grill and shut the lid until the cheese begins to melt, about 3 minutes. When finished, pull the skewers from the heat by gripping the sides of the foil. Drizzle each skewer evenly with the balsamic reduction and sprinkle each with 1 teaspoon of Eros Pista. Transfer to a serving platter and enjoy.

PORK TENDERLOIN WITH FIG BALSAMIC VINEGAR REDUCTION

Steps:

• One pork tenderloin, pepper and salt to taste. Heat olive oil and butter in skillet, sear tenderloin. Set skillet aside. Rub tenderloin with fresh thyme. Roast or grill tenderloin to desired temperature, ~ 155F. Tent tenderloin. Warm skillet, add a generous tablespoon of good balsamic vinegar, warm and blend. Add 1/4 cup or more of good Zinfindal or Rhone. Add lengthwise quartered figs to poach. Simmer for 4-5 minutes, then reduce liquid with figs still in skillet. Don't be shy, get it thick. Slice tenderloin and serve skillet contents on top.

ROCKFISH WITH BALSAMIC VINEGAR REDUCTION AND FRENCH GREEN BEANS TOSSED WITH RADICCHIO

Steps:

• In a medium sized bowl, marinate the rockfish fillets in extra-virgin olive oil, the juice of 1 lemon, and garlic After the fillets have soaked in the marinade for a few minutes, sear the fillets in olive oil in a medium sized pan until cooked through. Season with salt and freshly ground pepper, to taste. Bring vinegar to a boil, reduce heat and simmer until reduced by 1/2 and liquid becomes syrupy. Set aside to garnish the fish. Serve with French green beans and top with a few fried rice noodles. French Green Beans: 1/2 pound French-cut green beans 1 head radicchio Salt and freshly ground black pepper. In a medium-sized pot, bring water to a rapid boil. Add the green beans for approximately 2 to 3 minutes, then immediately drain them from the pan and shock them in ice water. Drain the beans from the ice water and set aside. Slice the fennel bulb very thin. Cut and wash the radicchio head and slice it into quarters. Toss all of the vegetables together in a medium sized bowl and add salt and freshly ground pepper, to taste. Place the vegetable melange in the middle of the plate. Top with a fish fillet. Drizzle reduced balsamic vinegar around the plate.

BALSAMIC VINEGAR REDUCTION

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.