How Do You Make A Balsamic Vinegar Reduction?
Balsamic vinegar, originating in Italy, is made from fermented white grapes and is a staple in marinades, sauces and salad dressings. A vinegar reduction requires using heat to evaporate excess liquid from the vinegar, resulting in a thickened product with concentrated flavor. A balsamic vinegar reduction is easy to make and once you know the technique, you can use it in preparing your own food, including homemade marinade, barbecue sauce or Hollandaise sauce. Choose a saucepan with a handle that is easy for you to manipulate. Enamel-coated, cast aluminum works well but you can use a nonstick, coated stainless steel skillet or shallow pan. Avoid using uncoated copper or aluminum pans that may alter the flavor of the vinegar. Pour 1 cup of a good quality balsamic vinegar into a skillet that has preheated for a couple of minutes over medium heat. Use the handle to roll the pan continuously to keep the vinegar from burning. If the pan is too heavy to manipulate comfortably, you may stir t
