Balsamic Reduction - My Secret to Restaurant Quality Dishes
Some girls collect jewelry, I collect balsamic vinegars . . . it's my thing. They are affordable at $5.00 or less a bottle, so why not collect a few? Balsamic vinegar is made from Italian pressed grapes that is aged in wooden barrels for years, YEARS. Now you can get flavored balsamics such as blueberry or pomegranate. The taste different is subtle, but detectible.
I have to warn you . . . this will fill your home with an overwhelming acidic odor when preparing it. If you have a hood fan, use it. Otherwise, the odor should dissipate within a few hours. If you choose to make this as part of an entertaining menu, make it the day before and refrigerate.
To make a basic balsamic reduction, simply mix two parts vinegar to one part sugar. Typically I use one cup vinegar and 1/2 cup sugar. Heat to boiling and simmer until thick enough to coat the back of a spoon, approximately 15 minutes. It will thicken slightly more as it cools.
From there, you can get creative. Add some fruits or change up the sweetener. I like to add some dried rosemary and cherries to the base ingredients and then pair with pork. Another great combination is with Gorgonzola on a grilled steak. This is my personal favorite. A drizzle on roasted vegetables takes them to a new level!