I have heard about balsamic glaze (or balsamic syrup) and have been curious to try it, and now that I have, I am addicted.
Hello, my name is Anna, and I am addicted to balsamic syrup. ("Hello, Anna!")
What is this delicious concoction? In the simplest form, it is balsamic vinegar with a touch of sugar that has been concentrated to a thick, sweet, rich potion by simmering over time. I tried the balsamic glaze both ways - by reducing the vinegar myself and by purchasing a bottle at a grocery store.
How to make Balsamic Glaze:
Pour twice the amount of Balsamic vinegar in a pot (if you want to end up with 1/4 cup, pour 1/2 cup into the pot). Bring vinegar to a boil, lower the heat and simmer until the vinegar is reduced by half. Important - once the vinegar is reduced, remove it from the heat and pour into a jar or a bottle. I failed to remove the reduced vinegar from heat and the residual heat turned my beautiful drizzle into a fruit-leather-like consistency.
If this happens to you, you have two options: start from the beginning, or add a little bit of water or more vinegar to thin it out. Similar to avoiding using cheap wine for cooking and making sauces, please, do not use cheap, sour balsamic vinegar for this reduction.
Or, you could purchase Balsamic Glaze:
Pretty easy. Open a bottle and drizzle :) In terms of price, expect to pay more than for basic balsamic vinegar, but it's definitely worth it!
Ways to enjoy Balsamic Glaze:
Drizzled over spicy and peppery baby arugula
Brushed on top of a pork tenderloin or roasted chicken
Over vanilla ice cream (I'm not joking)
Have a different way you enjoy balsamic glaze? Let me know!
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5 comments:
So I'm not a huge fan of balsamic vinegar, but I made the glaze yesterday and LOVED it!
Wonder how long it will keep (I did not refrigerate it).
Try it on bacon-wrapped dates, stuffed or not (I stuffed mine with a mix of soft goat cheese and toasted slivered almonds).
I found your blog while wandering around looking for vinegret recipes. Great suggestions on the balsamic syrup. Two bits of advice though...
(1) try it with honey instead of sugar (Can't take credit for this as it was shown to me by a chef I worked for in college)
(2) If you want to try the real thing, spring for a small bottle of aged balsamic vinegar. after the better part of 20 years, it gets thick and sultry without the sugar being overbearing. The flavors are incredible.
-gordo
gordocooks.blogspot.com
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I found another way to make Balsamic Glaze.
1 cup of balsamic vinegar
1 cup of water
1/4 cup of brown sugar
It takes about a total of 30 mins of simmering & stirring (so it won't burn) to thicken the sauce.
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