Have you ever tasted balsamic vinegar reduction? It's fabulous and easy to make!
It's made from regular balsamic vinegar, but it is sweeter, richer. and thicker.
Balsamic vinegar in itself is made from fermenting grapes and provides the same powerful antioxidants, electrolyses and minerals that are grapes provide. In addition, fermented products are good for intestinal health. Because it is low calorie, low carb, and low fat , this recipe for great tasting vinegar reduction can be used to replace high fat or high sugar salad dressings and marinades.
You can buy a ready made bottle of balsamic reduction in most supermarkets, but it is somewhat pricy - like 8.99-10.99 for a very small bottle. However, you can make your own reduction easily and quickly using just plain old balsamic vinegar.
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| I used a modestly priced balsamic vinegar from Trader Joe's |
What You Need To Do
Did you know that you can actually cook balsamic vinegar?
You will need just 1 cup of balsamic vinegar, a small saucepan, and just 10 minutes to cook it down.
That's all it takes to transform the vinegar into an extra special sauce that you can use on a variety on dishes.
The Difference Between Balsamic Vinegar and Balsamic Reduction
Something really special happens to regular balsamic vinegar when it cooks down. It becomes sweet/tangy and delicious. It's a wonderful dressing for vegetables, salads, or some fruits!
It is gluten free and vegan, making it a great choice when you have guests!
It's so easy to make and so easy to use, you'll want to make your own rather than buy it! You can store it in the refrigerator for 3 weeks! So when you see a recipe that calls for balsamic vinegar reduction, you will be all set.
How I use it
1. Drizzle over strawberries or watermelon- amazing!
2. Use for salads- yum!
3. Mix into French String Bean Salad ( I'll be posting the recipe next week)
4. Great for marinades
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| 1 cup of balsamic vinegar in a saucepan |
Prep Time: 1 minute
Cook Time: 10 minutes
Ingredients:
1 cup of ordinary balsamic vinegar
Directions:
Pour the balsamic vinegar into a saucepan.
Bring it to a boil and then reduce to a medium simmer until the vinegar cooks down for about 10 minutes whisking to keep it from burning.
Remove from the heat to cool.
The vinegar will become thicker. If it gets too thick add a little more vinegar and cook again.
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