BALSAMIC REDUCTION SAUCE FOR STEAK RECIPES

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BALSAMIC GLAZE RECIPE - HOW TO MAKE BALSAMIC REDUCTION ...



Balsamic Glaze Recipe - How to Make Balsamic Reduction ... image

How to turn balsamic vinegar into a thick and glossy balsamic glaze, great for drizzling over caprese salads, grilled veggies and proteins, and even vanilla ice cream.

Provided by Grace Elkus

Categories     Sauce    Condiment

Total Time 1500S

Cook Time 1500S

Number Of Ingredients 1

2 cups balsamic vinegar

Steps:

  • Pour the vinegar into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the vinegar thickens, coats the back of a spoon, and is reduced to about 1/2 cup, 20 to 25 minutes. Set aside to cool for 10 minutes — the glaze will thicken slightly as it cools.

Nutrition Facts : SaturatedFatContent 0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 21.7 g, SugarContent 19.1 g, ServingSize Serves 4, ProteinContent 0.6 g, FatContent 0 g, Calories 112 cal, SodiumContent 29.3 mg, FiberContent 0 g, CholesterolContent 0 mg

HOW TO MAKE BALSAMIC GLAZE - THE PIONEER WOMAN



How to Make Balsamic Glaze - The Pioneer Woman image

Balsamic Glaze. Sticky sweet liquid gold.

Provided by Sommer Collier

Categories     main dish

Total Time 20 minutes

Prep Time 0S

Cook Time 20 minutes

Yield 16 servings

Number Of Ingredients 3

16 oz. fluid Good Balsamic Vinegar
1/2 c. Sugar
Salt

Steps:

  • Pour balsamic vinegar into a saucepot. Add regular granulated sugar and a couple pinches of salt. Stir to combine.Place the saucepot over medium heat. Once the balsamic vinegar comes to a boil, stir again, and casually watch it. You don't have to babysit the pot, but stick around so you don't forget about it. When the balsamic glaze is thick and syrupy and has reduced by half (about 20 to 30 minutes), remove the pot from the burner and allow it to cool. Store your balsamic glaze in an airtight container in the fridge for up to 2 weeks.

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