Faux Aged Balsamic Vinegar, Sauce Recipe

Faux Aged Balsamic Vinegar
Sauces and Condiments

Recipe by cookbook author Julee Rosso. Julee and her husband, Bill, own the Wickwood Inn in Saugatuck, MI.

Aged Balsamic Vinegar, or as it is known in Italy, tradizionale, accumulates its flavor in a variety of wooden casks for as long as one hundred years. The result is a very concentrated dark brown, thick sweet vinegar, and it is a great luxury. If you don't have it in your pantry - chefs have learned to do as the Italians so - reduce your balsamic vinegar with a little brown sugar. It's a good second.

Check out Linda's Butters, Condiments, Sauces, Relish & Jelly Recipes for more great ideas.

Faux Aged Balsamic Vinegar

1/2 cup Balsamic Vinegar, commercial grade
2 tablespoons light brown sugar

In a small saucepan over medium-high heat, reduce the vinegar for 7 to 9 minutes until thickened. Add the sugar and cook for 2 minutes longer.

Note from Linda Stradley: This reduction went very fast and thickened before I wanted it to on my gas stove. I then redid the recipe and reduced the heat to medium low, and let boil approximately 4 minutes. Add 2 tablespoons brown sugar and then boil an additional 2 minutes.

Makes 1/4 cup