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Italian Cuisine

Balsamic Vinegar Reduction

Prep2 min
Cook10 min
Total12 min
Yield0 portions
LevelBeginner
 
 
About This Recipe

Prepare a balsamic vinegar reduction by gently reducing vinegar into a glossy glaze for finishing salmon tartare, crab cakes, tomato salad and other dishes.

Scale This Recipe

Servings

Ingredients

Units
  • 1 cup

Instructions

Please! Do not use expensive balsamic vinegar to make the reduction; it will be a big waste of a fantastic product and money. Use an inexpensive imitation of the real balsamic vinegar of Modena.
  1. 1
    Pour vinegar into a small stainless steel saucepan. Bring to a boil and reduce on medium heat to ¼ cup, or until the vinegar turns to a .
  2. 2
    Leave at room temperature for a few minutes to slightly cool before pouring in a plastic squeeze bottle. Now, keep in the refrigerator.
  3. 3
    Before use, set the squeeze bottle of reduced vinegar out until it reaches room temperature.
  4. 4
    To decorate, drizzle the balsamic vinegar around the plated food or over the plate.
Techniques in this recipe
Reduction
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot

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Chef's Notes

A great sauce is built on reduction, not shortcuts — let it come down slowly and taste as you go; that's where the depth of flavor really develops. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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