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Balsamic Vinegar, 2 cups Aceto Balsamico di Modena
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Port, 2 tbsp Tawny or Ruby optional
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Sugar, 2 tbsp optional
- Combine balsamic vinegar and optional ingredients in a shallow heavy-bottomed saucepan.
- Reduce over very low heat (barely boiling) until a line holds on the back of a coated spoon, roughly by half.
- Use for finishing only. Drizzle on avocado toast, berries, salads, pizza, or ice cream.
- Medium heat is faster but produces a sharper, more acidic result. A double boiler below simmer for 2-3 hours is ideal.
- Store refrigerated in a squeeze bottle for up to 2 months.
- Add a vanilla bean split lengthwise for use with strawberries, peaches, roasted nuts, cakes, or ice cream.
- Mix glaze with garlic-fried olive oil, dijon mustard, pepper, salt, and rice vinegar for a salad dressing.
- Excess port can be reduced separately to a quarter of its volume.
- Traditionally produced balsamic (Aceto Balsamico Tradizionale) is made from grapes, aged at least 12 years, and used as-is — do not reduce it.
- Modern Aceto Balsamico di Modena is cheaper and may be made partly from wine vinegar. Brands to try: Monari Federzoni, Ortalli, Star, Colavita, Modenaceti.
