Balsamic Vinegar Reduction Recipes

BALSAMIC REDUCTION FROM FOOD NETWORK

Steps:

• In a small saucepan, combine vinegar, sugar, rosemary, and garlic.
• Bring to a boil and reduce heat to low.
• Simmer 10 minutes to thicken sauce.
• Remove garlic and serve with your favorite meat.

LAMB CHOPS WITH BALSAMIC REDUCTION

Steps:

• In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
• Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
• Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

SWEET BALSAMIC REDUCTION

Steps:

• In a small saucepan, place the balsamic vinegar and the sugar. Heat over medium-low heat and stir until the sugar is dissolved. Bring to a simmer and simmer until the vinegar is reduced to 3 to 4 tablespoons, is the consistency of warmed honey, and has a rich, caramelized sweet-tart flavor, about 10 minutes.
• Serve warm or at room temperature. Store in a tightly covered container in the refrigerator for up to 2 weeks.

BALSAMIC VINEGAR REDUCTION

Steps:

• In a small saucepan over medium heat, bring the balsamic to a simmer.
• Reduce by 2/3.
• Swirl in the butter, one chunk at a time, until fully blended.
• The sauce should have a very smooth, velvety consistency and a nice sheen.
• Serve immediately.

CAPRESE SALAD WITH BALSAMIC REDUCTION

Steps:

• Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
• Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.