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Balsamic Reduction
This intensifies the flavour of the vinegar and also makes it thick and syrupy so it looks great when drizzled on to a plate, especially along with my herb oil (page 00). It is excellent drizzled over roasted Mediterranean vegetables, Parma ham, salad, rocket or anything Italian for that matter. Try roasting raw beetroot wedges in a glug with the same quantity of olive oil and serving them with a dollop of horseradish crème fraiche.
Ingredients
- Makes 250 ml/9 fl oz
- time: N/A
- oven temp: N/A°C / N/A°F
- 500 ml/18 fl oz bottle balsamic vinegar
Balsamic Reduction
Place the balsamic vinegar in a heavy-based pan and bring to the boil, then reduce the heat and simmer until reduced by half. It should be thick and syrupy. We store ours in small squeezy bottles for convenience.