- Suzie Feb 28, 2007 02:32 PM
Hi! I never seem to get mine as tasty as the reductions I have out. What am I doing wrong? Is there a certain brand thats better than others? Do you use high or med heat to reduce the vinegar? Anyone have a tried and true recipe out there? I am looking for something to serve with meat. Thanks in advance!
Just saw Lidia Bastianich do a couple of cloves, a sprig of rosemary and a couple of tablespoons of honey to a bottle of balsamic. I never have made any of her recipes to the letter, so I have no idea how they turn out.
We often do just balsalmic though and it is tastey, sometimes add a bit of sweetener if it needs it for the application.
here is what I do:
1/4 cup ruby port
1 cup balsamic vinegar (not high end, just regular)
reduce by gently simmering till it is about 1/2 cup or so; store in a sqeeze bottle- I keep it in the frig, but it gets quite thick, so I have to let it come to room temp before using.