What is Balsamic reduction?

Balsamic reduction is a strong sauce with syrup consistency, which is made of balsamic vinegar. The reduction sauce is produced by heating the sauce, in this case balsamic vinegar until the excess liquid is evaporated. Many times from the drips of cooked meat or poultry, they are reduced. On the other hand, balsamic reduction is made of vinegar directly from the bottle, rather than something that previously cooked. The key to properly performing the reduction is to follow the instructions and mix continuously. The use of a heavy pot and whipped cream will provide the best results. Once the vinegar began to cook, it must be carefully monitored to ensure that they do not burn or burn. The best way to achieve this is to mix it continuously while watching it. The amount of vinegar used depends on the amount of reduction required. The final product will be about half of the original amount.

finished sauce should have consistency and texture of mapleor table syrup. If the reduction has become too strong, water can be added to dilute it, even if the additional cooking time may be required after adding water. If the sauce is too thin, it must continue to be cooked until the desired thickness is achieved.

For basic, sweet and spicy reduction of balsamic is the only necessary component of vinegar. Some recipes require refined sugar, brown sugar or honey that will be sweeter when adding. Wine can also be used to reduce balsam with the same parts of wine and vinegar. Sometimes other spices such as garlic, basil, rosemary or thymemate will be used for.

Completed reduction can be placed in a bottle pressing that can be used to border a reduction for food or plate. Some of the most common foods with balsamic reduction are served are salads, steaks, pork shoulders and some soups. The residual sauce should be maintained chilled, but before using room temperature temperature.