Guest guest Posted April 10, 2001 Report Share Posted April 10, 2001 I admit it - I WAS looking for short recipes to format, but I do love vinegar and even if I was a skilled typist, I'd have to have this one! * Exported from MasterCook * Reduced Balsamic Vinegar Recipe By :Fields of Greens - Annie Somerville Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- balsamic vinegar This has to be the simplest, most versatile sauce we make. Balsamic vinegar--the ordinary kind, not the expensive aged vinegar, which is already reduced--is reduced to a thin syrup and brushed over warm frittatas, roasted onions and shallots, and grilled vegetables. The warm, soft flesh of eggplant, mushrooms, and summer squash really soaks up the sweet, tart flavor. The reduced vinegar will hold inefinitely, so make as little or as much as you like. In a small saucepan over high heat, reduce the vinegar to half its original volume. (For a more intensely flavored reduction, bring the volume down to one-third.) Be careful that all the vinegar doesn't boil away as you reduce it. Cool and store in a sealed jar along with your other vinegars or refrigerate. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : 0 Quote Link to comment Share on other sites More sharing options...
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