I have heard about balsamic glaze (or balsamic syrup) and have been curious to try it, and now that I have, I am addicted.
Hello, my name is Anna, and I am addicted to balsamic syrup. (“Hello, Anna!”)
What is this delicious concoction? In the simplest form, it is balsamic vinegar with a touch of sugar that has been concentrated to a thick, sweet, rich potion by simmering over time. I tried the balsamic glaze both ways – by reducing the vinegar myself and by purchasing a bottle at a grocery store.
How to make Balsamic Glaze:
Pour twice the amount of Balsamic vinegar in a pot (if you want to end up with 1/4 cup, pour 1/2 cup into the pot). Bring vinegar to a boil, lower the heat and simmer until the vinegar is reduced by half. Important – once the vinegar is reduced, remove it from the heat and pour into a jar or a bottle. I failed to remove the reduced vinegar from heat and the residual heat turned my beautiful drizzle into a fruit-leather-like consistency.
If this happens to you, you have two options: start from the beginning, or add a little bit of water or more vinegar to thin it out. Similar to avoiding using cheap wine for cooking and making sauces, please, do not use cheap, sour balsamic vinegar for this reduction.
Or, you could purchase Balsamic Glaze:
Pretty easy. Open a bottle and drizzle In terms of price, expect to pay more than for basic balsamic vinegar, but it’s definitely worth it!
Ways to enjoy Balsamic Glaze:
Drizzled over spicy and peppery baby arugula
Brushed on top of a pork tenderloin or roasted chicken
Over vanilla ice cream (I’m not joking)
Have a different way you enjoy balsamic glaze? Let me know!