Balsamic Reduction

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Balsamic Reduction

Source: The Gate Vegetarian Cookbook.

 

 

This makes a lovely garnish for all sorts of dishes and can be added

to salad dressings as well as other sauces for depth of flavour - try

adding a few drops to your next tomato sauce.

 

 

150 ml (5 fl oz) good-quality balsamic vinegar

1 spring onion, coarsely chopped

few sprigs each of thyme and rosemary, torn into pieces

55 g (2 oz) caster (superfine granulated) sugar

 

 

1. Mix all the ingredients in a smallish saucepan. Once the sugar has

dissolved, bring to the boil and boil quite rapidly until reduced

sufficiently to coat the back of a spoon (about half the original

volume], but don t go too far and remember it will thicken even

further when it cools.

 

2. Store in the fridge for up to a month or two.

 

 

Makes about 100 ml (3 1/2 fl oz).