Balsamic vinegar reduction is a popular condiment which originated in Italy. It is made from a reduction of cooked white Trebbiano grape juice. Today, numerous chefs and gourmet food lovers appreciate how balsamic vinegar reduction magnifies the taste of the foods in their menu. If you want your friends to be amazed with your culinary skills, try adding balsamic vinegar to your ingredients. So, how to make balsamic reduction?
Before making Balsamic reduction, first gather your materials. Here, you will need a balsamic vinegar, sugar, hot saucepan and whisk. Pour the balsamic vinegar on the pan. You can pour in a liter of the vinegar and then heat it until it is reduced to half. You can keep the excess for future need. Whisk the vinegar briskly even before the vinegar starts to boil. Continue whisking in order to prevent the vinegar from burning. As the vinegar starts to reduce, it produces a natural sweet taste. In case you want a more sweetened output, you can add a tablespoon of sugar on it. Once the vinegar reduced to half and become syrupy in quality, turn off the fire and allow the solution to cool down.
Creating a balsamic reduction is not enough. You need to apply this on your favorite dish and start impressing others. One dish you can make is a caprese salad with balsamic reduction. You can bring this to parties or during get together events at your friend’s house.
In making a caprese salad with balsamic reduction, you will need 1 ripened tomato (per person), ¼ lb fresh mozzarella (per person), 6 whole fresh basil leaves (per person), fresh olives (optional) and 2 cups balsamic vinegar reduction.
Slice the top and bottom of the fresh tomatoes and cut them in ¼ inch oval or round slices then set aside. Cut ¼ inch mozzarella cheese in round or oval shape and then set aside. Slice the fresh basil leaves horizontally. You can do this by stacking one basil leaf on top of the other and then roll them up in a log and start slicing them horizontally. Set aside afterward. Now, it is time to pile them all up. Start up with the tomato then the mozzarella cheese sprinkled with basil leaves and then a few drops of balsamic vinegar reduction. Repeat the piling twice or until desired height. Top the pile with basil leaves. You can add drops of balsamic vinegar reduction at the sides of the plate so that the person who will be eating the caprese would have an option to add more vinegar.