Drizzle these vinegar reductions over a simple piece of grilled or roasted meat, poultry, fish, or vegetables, or even a fruit salad or cheese platter. You can also use them as a base for salad dressings.
Provided by Martha Stewart
Number Of Ingredients 10
- Bring the ingredients to a boil over medium-high heat, stirring a few times to combine. Boil, undisturbed, until reduced to 1/3 cup. Let cool and store in the refrigerator in an airtight container up to 1 month.
BALSAMIC SYRUP OR VINEGAR REDUCTION
Without the fat. From a recipe on A La Carte. Note again zaar wants at least 2 ingredients. Drink the wine, reduce the vinegar, wine is optional.. hick. Why I posted this? The one I found required butter. You don't need it.
Provided by drhousespcatcher
Yield 4 serving(s)
Number Of Ingredients 2
- Place the vinegar in a small saucepan and bring to a boil over medium heat.
- Boil vinegar until you reach a syrup. The bubbles will change as you do this until it seems as if you are boiling sugar.
- DO NOT OVER REDUCE. You can burn it. Check by removing a drop or two and cooling quickly.
- Cool in the saucepan. Bottle and serve with a small spoon.
- Drink the wine after. You want your wits about you when reducing something.
Nutrition Facts : Calories 47.3, Sodium 2.9, Carbohydrate 1.5, Sugar 0.6
RED WINE VINEGAR REDUCTION
- Combine red wine vinegar, sugar, cinnamon sticks, cloves, and lemon zest in a saucepan. Bring mixture to a boil, stirring to dissolve sugar, and reduce heat to low. Simmer until the sauce reduces slightly and coats a spoon, about 10 minutes.
Nutrition Facts : Calories 36.6 calories, Carbohydrate 9.4 g, Fiber 0.7 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 6.3 g
BALSAMIC REDUCTION SAUCE
- 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.
SWEET BALSAMIC REDUCTION
- 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.
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