Although you can buy things called balsamic reductions, or balsamic condiment or glaze, all over the place now, a good many of them are made with inferior, or downright lousy, balsamic vinegar, or not even true balsamic vinegar. A lot of them have caramel, sugar, or other things added to them. Some of these things are for flavoring, others are to thicken. If you are patient, it is easy to make your own with just vinegar. This recipe calls for a little olive oil to help prevent scorching, but once you have done this and have the technique down, you can skip the oil if you wish. The oil helps prevent the vinegar from sticking to the sides of the pan in a thin layer and burning, rendering the reduction bitter. Just remember-good vinegar, small pans, and patience are the keys to this.
INGREDIENTS:
1 bottle (around 17 ounces) good quality balsamic vinegar (Nothing expensive, just select one you have used and trust not to taste salty or have additives) 1 tablespoon light flavored olive oil or grapeseed oilSpecial Equipment:
Small sauce pans with heavy bottoms, 1 quart and a smaller one, such as a 3 or 2 cup size-the pans should be deeper than wide as a smaller surface area reduces more slowly*METHOD:
Put the vinegar and oil into the larger pan and slowly bring to a simmer. Look to see if any scum forms on the surface and if it does, use a fine mesh skimmer to lift it out, or use a paper towel to wick it off the surface.
Be patient. Continue to simmer the vinegar and allow it to reduce. If there is a lot of splatter on the inside of the pan, use a basting brush and use it to brush down the sides of the pan, dipping into the vinegar to get enough wet vinegar to loosen up the build-up.
When the vinegar has reduced enough to fit into a smaller pan, transfer it, trying not to get it on the sides. Continue to reduce, checking the vinegar every 10-15 minutes now. As the volume decreases, you may need to reduce the heat to prevent it boiling/scorching. Check for viscosity by dipping a metal spoon in the reduction, and then run a finger over the bottom of the spoon. When the reduction has thickened, the vinegar will coat the spoon and when you run a finger through it will leave a track in the vinegar. Taste it as well. It should feel viscous and taste sweeter than before as the water is driven out.
Continue to reduce until the vinegar resembles maple syrup.
Allow to cool and transfer to a jar or a squeeze bottle (this makes using the reduction really easy).
The whole process can take 1-2 hours. Slow reduction prevents scorching and preserves the natural flavor of the balsamic vinegar.
Store in the refrigerator for months.
Chef’s Notes:
The process of reduction is a concentration of flavors. If you use an inferior vinegar with any off flavors for this recipe, you will merely be concentrating those off flavors.
Use this on strawberries, blueberries, Caprese salads, pork chops, sandwiches. Add drops onto plates for nice visuals and a little blast of sweet-tart as a contrast to rich dishes. You can also use this with cheese or as a garnish for cheesecake.
Yield: Around ½ cup or less
Source: Chef Andrew E Cohen
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