Welcome to “How To” on Eating In Bed! It’s hard to learn how to cook with no explanation of the methods you’re using, so this section of the site is dedicated to making delicious food accessible, and fun,while introducing you to the proper execution of cooking techniques!
Aged Balsamic Vinegar is one of the most coveted cooking artifacts out there. It has a great depth of flavor that can only be categorized as bitter sweet. Balsamic reductions are also incredibly versatile, and can be made with as little as a cup of balsamic vinegar, or as many ingredients as you can imagine, the key is figuring out the balance to keep the glaze consistency. A balsamic reduction is one of the best ways to impress people also; who doesn’t like the sound of a balsamic reduction, it sounds like it takes forever to make and is really sophisticated, but it’s actually quite simple and I’m going to show you how to make your own today!
HOW TO MAKE A BALSAMIC REDUCTION
- 1 Cup Balsamic Vinegar
- 1/4 Cup Brown Sugar
- In a sauce pan over high heat, add your Balsamic Vinegar and sugar
- Bring to a boil, stirring until the sugar has dissolved
- Reduce heat to medium high
- Allow the liquid to reduce by 3/4 so you have a 1/4 cup of balsamic glaze (you can also measure this with your eyes, once the mixture looks glossy and glaze like, remove from heat)
- At this point I like to move the reduction from the pan to either a bowl or squeeze bottle, then allow it to come to room temperature
Now I want to remind you that the brown sugar isn’t necessary, it just speeds up the thickening process and adds an extra level of sweetness to the reduction. There are thousands of ingredients you can add to your reduction that work specifically for the dish you’re doing. Examples of this: If you’re roasting a chicken, add 1 Tbsp of the chicken drippings to the reduction along with the juice of half a lemon and a sprig of fresh rosemary. If you’re doing steak add a 1/2 cup of a dry red wine or a port, along with some crushed garlic. The options are really endless and they all have the same base so it’s easy to gauge what will work well with what you’re cooking for.(Look at how many W’s are in the last sentence, alliteration for the win!) I hope this has opened your eyes to the simplicity of a Balsamic Reduction, as well as made it approachable in your daily cooking. If it has then please be sure to leave a comment telling me your triumphs and tribulations!