Vinegar Reductions Recipes
CAPRESE SALAD WITH BALSAMIC REDUCTION
Tomatoes, fresh mozzarella, and basil drizzled with a sweet balsamic reduction and olive oil. Easy, impressive and delicious! Most grocery stores now sell prepared balsamic reductions. Surprisingly it's just as good!
Provided by stefychefy
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
- Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.
Nutrition Facts : Calories 580.1 calories, Carbohydrate 34.8 g, Cholesterol 89.3 mg, Fat 38.8 g, Fiber 1.8 g, Protein 22 g, SaturatedFat 18.2 g, Sodium 330.9 mg, Sugar 32.4 g
VINEGAR REDUCTIONS
Drizzle these vinegar reductions over a simple piece of grilled or roasted meat, poultry, fish, or vegetables, or even a fruit salad or cheese platter. You can also use them as a base for salad dressings.
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Bring the ingredients to a boil over medium-high heat, stirring a few times to combine. Boil, undisturbed, until reduced to 1/3 cup. Let cool and store in the refrigerator in an airtight container up to 1 month.
BALSAMIC REDUCTION SAUCE
Make and share this Balsamic Reduction Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 20m
Yield 1/3 cup
Number Of Ingredients 2
Steps:
- In a small saucepan, combine vinegar and sugar. Bring to a boil.
- Reduce heat to medium-low, stirring occasionally and simmer 20-30 minutes.
- Remove from heat and let sauce thicken as it cools.
RED WINE VINEGAR REDUCTION
This is a fantastic marinade to add to any meat while cooking.
Provided by Melissa Vincent
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Combine red wine vinegar, sugar, cinnamon sticks, cloves, and lemon zest in a saucepan. Bring mixture to a boil, stirring to dissolve sugar, and reduce heat to low. Simmer until the sauce reduces slightly and coats a spoon, about 10 minutes.
Nutrition Facts : Calories 36.6 calories, Carbohydrate 9.4 g, Fiber 0.7 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 6.3 g
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- Reduce the heat to medium-low and let the mixture lightly simmer, whisking every couple of minutes to make sure nothing sticks and burns.
- When the vinegar has reduced in half, it should coat a spoon in thickness. If you use just the vinegar this will take about fifteen to twenty minutes. If you used a sweetener it will take less time - about eight to ten minutes.
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- Place vinegar in a saucepan and bring to a boil. Reduce heat and keep it at a strong simmer until reduced by approximately one-third and mixture coats a spoon.
- Remove from heat and allow to cool (it will thicken as it cools). If it's too thick, add a bit more vinegar, place back over heat and stir until incorporated. If not thick enough, put back on burner until it thickens a bit more.
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- In a small deep pan pour balsamic vinegar. Cook over low to medium heat, until vinegar reduces by at least a half. It takes around 15 minutes for 1 cup to reduce to 1/2 cup.
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- Place the balsamic vinegar in a small saucepan and cook over medium low heat until the vinegar has reduced to at least half of the original amount (about 30 minutes for 2 cups of vinegar to reduce to 1 cup). For a concentrated but still liquid balsamic sauce you can cook it until it reduces by half. For a thicker glaze type sauce cook it until it’s reduced to ½ cup (1/4 of the original volume).
- As soon as the balsamic reduction reaches the consistency and concentration level that you prefer, remove it from the heat, and let it cool down. If you added crushed garlic or herbs you can remove them with a slotted spoon or strain the reduction. Place in container or bottle and use as needed.
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- Place the balsamic vinegar in a small saucepan and bring it to a boil. Once boiling, reduce to a simmer. Allow the vinegar to simmer for about 10 to 15 minutes until the volume reduces in about half and the vinegar coats the back of a spoon. It won’t be thick yet at this point. Do not let it overheat or boil as it can burn.
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