|
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns
I slightly adapted this 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 inexpensive 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
Recipe Type:
Condiments,
Balsamic Vinegar
Yields: serves many
Prep time: 6 min
Cook time: 6 min
Ingredients:
1/2 cup
Balsamic Vinegar, commercial grade*
2 tablespoons light brown sugar
* Commercial-grade balsamic
Vinegar is the least expensive ones that you find in your grocery store.
Preparation:
In a small saucepan over medium-low heat, gently boil the vinegar
for 4 minutes until thickened.
Add the brown sugar and boil for and additional 2 minutes longer to reduce
the mixture. Remove from heat and let cool.
Makes 1/4 cup.
|
