Ingredients:
- Balsamic Vinegar, 2 cups Aceto Balsamico di Modena
- Port, 2 tbsp Tawny or Ruby optional
- Sugar, 2 tbsp optional
Steps:
- In shallow heavy bottom saucepan, add bottle of balsamic vinegar and other ingredients.
- Reduce under very low heat (barley boiling) until a line holds on back of coated spoon. Generally by half.
Notes:
- Use for finishing.
- Drizzle on avocado toast, berries, salads, pizza, and ice cream.
- Medium heat is quicker, but less complex and tastes sharper and more acidic. A double boiler below simmer for 2-3 hours is ideal.
- Excess port wine can be reduced to its own glaze. Will reduce to quarter initial volume.
- Efficient to use entire bottle at once.
- Store refrigerated in squeeze bottle for up to 2 month.
- Add a vanilla bean sliced lengthwise and do not discard. Add to fresh strawberries, peaches, roasted nuts, cakes, brownies, ice cream, french toast, brushetta.
- Mix glaze with (garlic fried) olive oil, dijon mustard, pepper, salt, rice vinegar, etc, for salad dressing.
- Traditonal balsamic vinegar should be used as is.
- Traditonally produced balsamic vinegar is labeled Aceto Balsamico Tradizionale, is made with grapes, is aged for at least 12 years, has more complex taste, and can be quite expensive.
- Modern Aceto Balsamico di Modena is cheaper, may or may not be aged, and are often made wholly or partly from wine vinegar.
- Try brands Monari Federzoni, Ortalli, Star, Colavita, and Modenaceti.
References:
