Balsamic Vinegar Reduction
Love the delicious balsamic glaze drizzled over your food at restaurants? You can make it at home with 4 ingredients, in 10 minutes. Adds a special touch to chicken, steak or roasted vegetables.
Ingredients
- 1 cup balsamic vinegar
- 2 tablespoons light brown sugar
- 2 teaspoons soy sauce
- 2 tablespoons unsalted butter
Instructions
- Place vinegar, brown sugar and soy sauce in medium saucepot. Heat to boiling over high heat, then reduce heat to medium.
- Simmer 8 to 12 minutes or until mixture is reduced by half, swirling occasionally, watching very carefully so it does not burn.
- Remove glaze from heat and stir in butter. Let cool before using. Glaze will thicken considerably as it cools.
Notes
- Exact timing for how long it will take for the vinegar to reduce into a glaze will depend on your stove and what type of saucepot you are using.
- It’s very easy to go from perfectly reduced to burnt in less than a minute, so don’t wander away from the kitchen while the mixture is reducing. Keep a close eye on it!
- The glaze will thicken considerably as it cools, so if the mixture seems too thin after you add the butter, give it a chance to cool down.
Serving: 1tablespoon, Calories: 65kcal, Carbohydrates: 8g, Protein: 0.3g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 92mg, Potassium: 44mg, Fiber: 0.01g, Sugar: 8g, Vitamin A: 87IU, Calcium: 12mg, Iron: 0.3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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