Balsamic glaze is hands down my pick for most versatile sauce. Oh there’s a list, don’t worry, but right now, for me, a balsamic glaze (aka reduction) is really up there. I was first exposed to balsamic glaze at a farmer’s market in
The market was enormous and had something for everyone, which translated
to me wandering the market for hours, exploring every unique station. There were fine baked breads and pastries,
more charcuterie than one would know how to choose from, interesting cheeses,
wine, and more. There was one Italian
vendor there selling fresh pastas, mozzarella, and a number of other Italian
specialties. One I noticed was balsamic
glaze. As the vendor explained to me the
wonder of balsamic glaze and its simple creation, I was easily sold, shamefully
so. It’s surprising I didn't ask to
purchase a case right then and there.
No, since I was traveling I just bought one bottle. But when I arrived
back home and started using the glaze in the kitchen, I found nearly infinite
uses for it. And to this day I often find
new dishes that are enhanced by the flavor of balsamic glaze. Its thick syrupy consistency and
concentrated, yet sweet, balsamic flavor goes well on everything from grilled
meats, prosciutto, sharp tangy cheeses, ripe grilled peaches, and caprese salads with ripe garden tomatoes and bright green basil, to vanilla ice
cream and sweet strawberries. It’s a
wonderful thing, made more wonderful by the fact that it only involves two
ingredients, balsamic vinegar and a bit of sugar. California
2 cups balsamic vinegar (does not have to be expensive, just use one you really like)
2 tablespoons brown or granulated sugar
Pour vinegar and sugar in a small saucepan and bring it to a boil. Reduce to low heat and simmer the mixture 20-25 minutes until it has the consistency of syrup. Do not try to speed things along by increasing the heat. It seems to make the acids in the vinegar more potent and will give the syrup a somewhat bitter taste. Just simmer it low and slow and keep an eye on it towards the end so you don’t risk burning it. As it reduces significantly you may need to turn the heat even lower to make sure the vinegar doesn’t start boiling. You should be able to coat the back of a spoon with the mixture.
Remove the saucepan from the heat and let the mixture cool for 5 minutes or so. It will thicken as it cools. Pour the mixture into a squeeze bottle and let it cool completely. I find my balsamic glaze keeps in the fridge for a few months. It probably can last longer but I’ve usually used it all up by then! When ready to use, just reheat it in a small saucepan of warm water. It can also last on the shelf if you prefer, with a slightly shorter shelf life.
*Believe it or not, this recipe can be made even simpler with the subtraction of the sugar. Many traditional glazes are made without sugar as there is already a suitable content in the vinegar. The addition of sugar, I find, helps the sauce to thicken to a nice consistency and balances the bite of the vinegar. But if you want to be super traditional and want a bit more tang to your glaze, forget the added sugar and just reduce the vinegar on very low heat and for a longer period of time to concentrate the sugars already in the vinegar. Be sure to watch it towards the end so it does not burn, not pretty.