this is just a quick post that goes with another recipe i’m posting in a minute. we used this simple balsamic reduction in our asparagus-gruyere tart, but can be used so many different ways. this easy treat can be paired with meats, fruits, vegetables, or drizzled on salads to take them from ordinary to extraordinary.
this type of recipe is very simple, yet very important for blossoming rookie chefs to know how to pull off :)
that’s a bay leaf in there. yeah i didn’t know what that was either. its used in some great soups and reductions. check it out! i’ll be posting our AWESOME asparagus tart in just a minute…and this little recipe plays an integral part in its deliciousness. i hope you give it a try!
how to make a simple balsamic vinegar reduction
- 16 oz. Balsamic Vinegar.
- 1-2 T Honey.
- 1 Bay Leaf.
- (Other Herbs optional - Fresh Rosemary, Whole Clove, Fresh Thyme)
- Pour the vinegar into a medium sized saucepan.
- Add the honey and stir until honey dissolves.
- Add the bay leaf and other herbs (if using)
- Bring to a boil over medium heat, then reduce and simmer until it starts to get syrupy. Watch closely so it doesn't burn.
- Remove the bay leaf and put through a sieve if other herbs have been added.
- Let cool and then refrigerate until ready to use.
- When time to use, warm slightly so the reduction will pour easily.
- Store in an airtight container/jar in fridge indefinitely.
- If the syrup has become too think, add a few drops of water and microwave until pourable.
- This is so good and has innumerable uses: meat sauce, drizzle over vegetables, bruschetta, glaze for roasts or chicken, dessert glaze, drizzled over salads. It is delicious and even better than straight Balsamic Vinegar.