Friday, July 22, 2011

Balsamic Reduction

Ever make a balsamic reduction and stick your nose over the pot to smell it?
Don't recommend it.
Unless you have a cold, sinus trouble or just want your nostrils to burn a little and your eyes to water.

Its like Vick's in a pot.
Smells tremendously better though.
My eyes are still watering.

I wanted something a little different to go with our pork.
It can be so ordinary.

I try not to make it humdrum.
The glaze

This awakens the taste buds, party in your mouth!

Its nearly effortless.
You won't be disappointed, except if you let it reduce to burnt (not that I did that my first time ever)

Here's what you need to get this thing going:
1/3 c. balsamic vinegar
1 clove of garlic, halved
a few sprigs of rosemary
1 pat of butter

In a pot bring vinegar, garlic and rosemary to a boil.
Reduce to a simmer until it starts to thicken - try drawing a line in the pot

Remove the garlic and rosemary (they were to infuse flavor, not to bite down on chunks)
Stir in the butter.
Serve immediately over your preferred meat/veg

I'm Listening To: Last Night - The Strokes
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  1. I just finished buying a jar of balsamic reduction.

    Can you give me some hints on what to use it with?

    How much would I use?

  2. Hi Charlie, I have never bought reduction although I suspect the same consistency/tastes. You can use it on meats as a glaze or sauce after cooking, you could use it with strawberries, or salad. Depending on what you make is how much you would use. It can be potent stuff HAHA