※ Balsamic Vinegar Reduction

Balsamic vinegar comes from the provinces of Modena and Reggio in the Emilia-Romagna region of Italy.  It is traditionally made from white trebbiano grapes which are picked late to maximise sugar levels, then crushed and the must run off.  Unlike wine vinegars, which are made by a two-step process where the sugar is converted to alcohol then to acid, balsamic vinegar is made by converting sugar to acid only.  The proliferation of imitations of balsamic vinegars has led to the formation of guilds in Modena and Reggio, with legislated rules of production and standards of taste required for a vinegar to be classified as aceto balsamic tradizionale. source

* Balsamic Vinegar
* Sugar (to taste)
* Hot Saucepan
* Whisk

Drizzle on salads, bread, delicious on fish, this sauce is sweet, tart, and a must have in the kitchen!

Pour the balsamic vinegar into the pan. Use enough so that you allow for it to reduce by half--I like to reduce a whole liter of vinegar and keep it on hand.

Heat the pan to high.

Whisk briskly, even prior to boiling. Once it starts boiling, keep whisking constantly to prevent burning.

The vinegar naturally sweetens when reduced, but if you like a very sweet reduction, sprinkle in a tablespoon of sugar.

Reduce by half, or until the vinegar takes on a syrupy quality. 

Allow to cool.

Is also great on chicken:

Pan roasted chicken breast stuffed with feta roast capsicum and oregano, served on sweet potato chips and buttered brocollini topped with a balsamic reduction.


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