Receta Balsamic Glaze
Balsamic vinegar reduced to the consistency of molasses.
Great on salads, meat dishes, desserts, as a garnish, or whatever!
Enjoy!
I like the double boiler method, because I can do other prep. while this is reducing.
Canadian
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| Raciónes: 1 |
Va Bien Con: baby green salad, french bread, goat cheese, chicken, seafood, anything you like
Ingredientes
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Direcciones
- Pour water into bottom of a double boiler, make sure that the heat resistant bowl or top of double boiler does not touch the water. Bring to the boil, then lower heat so that the water just happily simmers. Pour balsamic vinegar into the top and let cook until it has reduced to the consistency of molasses. This may take a while, so just make sure that the water in the bottom does not evaporate. Add boiling water when necessary.
- You should end up with about a third of what you put in to begin with.
- Keeps in the refrigerator for ages. If it becomes too thick when refrigerated, just warm to room temperature.