Best 2 Balsamic Reduction Sauce Recipes
When it comes to culinary creations, sauces play a pivotal role in elevating the flavors of various dishes. Among the diverse array of sauces, balsamic reduction sauce stands out with its distinctive sweet and tangy profile. This versatile condiment traces its roots back to the culinary traditions of Modena, Italy, where balsamic vinegar undergoes a slow and meticulous reduction process to achieve its rich, concentrated flavor. Whether drizzled over grilled meats, swirled into pasta dishes, or used as a glaze for roasted vegetables, balsamic reduction sauce adds a touch of sophistication and depth to any culinary endeavor. In this article, we will delve into the art of crafting a perfect balsamic reduction sauce, providing you with step-by-step instructions and essential tips to create this delectable condiment in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
BALSAMIC REDUCTION SAUCE
Make and share this Balsamic Reduction Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 20m
Yield 1/3 cup
Number Of Ingredients 2
Steps:
- In a small saucepan, combine vinegar and sugar. Bring to a boil.
- Reduce heat to medium-low, stirring occasionally and simmer 20-30 minutes.
- Remove from heat and let sauce thicken as it cools.
BALSAMIC CHERRY REDUCTION SAUCE
Number Of Ingredients 7
Steps:
- Heat the butter in a small saucepan over medium-high heat. Add the shallots and sauté for a few minutes until translucent. Add garlic and sauté for another minute.
- Add the cherries and balsamic vinegar and simmer for about 10-15 minutes or until reduced.
- (Optional) Mix the cornstarch and water in a small bowl. Whisk the cornstarch mixture into the sauce to thicken. You may add more cornstarch until it reaches your desired consistency.
- Serve over your favorite cut of steak, pork, chicken or duck
Tips for Making Balsamic Reduction Sauce:
- Choose high-quality balsamic vinegar: The quality of the balsamic vinegar you use will greatly impact the flavor of your reduction. Look for a vinegar that is aged for at least 12 years and has a rich, complex flavor.
- Use a heavy-bottomed saucepan: A heavy-bottomed saucepan will help to distribute heat evenly and prevent the vinegar from burning.
- Bring the vinegar to a simmer over medium heat: Do not boil the vinegar, as this will cause it to lose its flavor. Once the vinegar is simmering, reduce the heat to low and let it cook for 20-30 minutes, or until it has thickened and reduced by about half.
- Stir the vinegar occasionally: This will help to prevent the vinegar from sticking to the bottom of the pan and burning.
- Remove the vinegar from the heat once it has thickened: Do not overcook the vinegar, as this will make it bitter.
- Let the vinegar cool slightly before using: The vinegar will continue to thicken as it cools.
Conclusion:
Balsamic reduction sauce is a versatile condiment that can be used to add a touch of sweetness and acidity to a variety of dishes. It is especially popular as a dressing for salads, grilled meats, and vegetables. With its rich, complex flavor, balsamic reduction sauce is sure to elevate any dish you add it to.
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