Balsamic reduction ideas

A basic balsamic reduction is very easy to make, although it might be a bit time consuming.

All you need is a good quality balsamic vinegar, some sugar or honey and time.

Start by adding just a bit of the honey or sugar to the vinegar and then bring to a boil.

You will have to reduce the vinegar to about a 1/3 of the original volume. As the vinegar reduces, it will become thicker and the inherent flavours will become more prominent.

This is why it is important to use a good quality vinegar to begin with.

The cheaper, more industrial options will cook away without becoming thicker and tend to have a very bitter, metalic taste. I have learnt this the hard way.

To test if it is ready and not too thick, coat the back of a spoon and draw a line with your finger - be carefull, it is hot! If the line stays open then your reduction is ready to use.

Cool and serve with salad or meat dishes.

To make a flavoured balsamic, all you need to do is add the flavour to the original balsamic mix.

Lemon and rosemary balsamic

Add the zest and juice of 2 lemons as well as about 5 to 6 rosemary sprigs to 1 litre vinegar.

Bring to a boil and add some honey to taste.

When the mixture has reduced by a third, take of the heat and strain out all the zest and rosemary. Continue reducing the mixture.

Red wine or Rose and Balsamic

Add some red wine or rose to your balsamic vinegar in equal parts before reducing. A sweeter wine will need less sugar.

If you are poaching pears in wine, you can use the leftover wine to make a nice reduction by just adding some balsamic vinegar and reducing it down. Perfect to use with our Warthog carpaccio and rose poached pear salad