I’ll be honest: I’ve never been a big fan of balsamic vinegar. To me it’s a little too overpowering, too ubiquitous, too “look at this dish, it’s Italian.” I’ve always preferred Champagne, apple cider and white wine vinegars instead.
That said, when balsamic is thick and drizzled over a dish to give it a capricious tart-sweetness, or used in place of other condiments in unexpected places like barbecue sauces, I can get into it.
There are a couple of different kinds of balsamic that are good for drizzling: 1) delicious but expensive aged balsamic vinegars, reduced by slow evaporation from a barrel and 2) thinner medium-quality balsamic vinegars you can reduce at home in a skillet or saucepan until it’s as thick as you want.
Here’s how to reduce your own.
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I bought a bottle of aged balsamico in Italy last summer, and it’s the most amazing stuff. I don’t use it for cooking, though, only for adding an extra something to very special meals and for vanilla ice cream. For cooking, I use the young balsamic vinegar and reduce as described above. I make a ginger-balsamic glazed mahi that’s really fabulous.
I reduce the balsamic vinegar to make a Balsamic Teriyaki sauce!
I am reducing leftover pickle vinegar (red cabbage,onions and beetroot). Will this be any good.
aged balsamic is a gift from god. i wish i could afford to enjoy it every day.
last time i tried to reduce balsamic, i totally ruined it with too much heat. i’m going to give your procedure a shot tonight. wish me luck!
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