Balsamic Vinaigrette Reduction Recipes
BALSAMIC REDUCTION SAUCE
Make and share this Balsamic Reduction Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 20m
Yield 1/3 cup
Number Of Ingredients 2
Steps:
- In a small saucepan, combine vinegar and sugar. Bring to a boil.
- Reduce heat to medium-low, stirring occasionally and simmer 20-30 minutes.
- Remove from heat and let sauce thicken as it cools.
BALSAMIC VINEGAR REDUCTION
circa 1994, from Chef Blake Machamer, UCLA. Quick and easy, wonderful on chateaubriand or other red meat. Note: don't use the cheap balsamic, this need the real thing, fully aged and rich.
Provided by Queen Dragon Mom
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a small saucepan over medium heat, bring the balsamic to a simmer.
- Reduce by 2/3.
- Swirl in the butter, one chunk at a time, until fully blended.
- The sauce should have a very smooth, velvety consistency and a nice sheen.
- Serve immediately.
Nutrition Facts : Calories 813.1, Fat 92, SaturatedFat 58.3, Cholesterol 243.8, Sodium 653.2, Carbohydrate 0.1, Sugar 0.1, Protein 1
BALSAMIC SYRUP OR VINEGAR REDUCTION
Without the fat. From a recipe on A La Carte. Note again zaar wants at least 2 ingredients. Drink the wine, reduce the vinegar, wine is optional.. hick. Why I posted this? The one I found required butter. You don't need it.
Provided by drhousespcatcher
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Place the vinegar in a small saucepan and bring to a boil over medium heat.
- Boil vinegar until you reach a syrup. The bubbles will change as you do this until it seems as if you are boiling sugar.
- DO NOT OVER REDUCE. You can burn it. Check by removing a drop or two and cooling quickly.
- Cool in the saucepan. Bottle and serve with a small spoon.
- Drink the wine after. You want your wits about you when reducing something.
Nutrition Facts : Calories 47.3, Sodium 2.9, Carbohydrate 1.5, Sugar 0.6
SIMPLE BALSAMIC VINAIGRETTE
Steps:
- Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
- Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
- If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
- Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
- Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
- If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
VINEGAR REDUCTIONS
Drizzle these vinegar reductions over a simple piece of grilled or roasted meat, poultry, fish, or vegetables, or even a fruit salad or cheese platter. You can also use them as a base for salad dressings.
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Bring the ingredients to a boil over medium-high heat, stirring a few times to combine. Boil, undisturbed, until reduced to 1/3 cup. Let cool and store in the refrigerator in an airtight container up to 1 month.
OUR FAVORITE BALSAMIC VINAIGRETTE
This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory.
Provided by Singer6
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 3.2 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.1 g
BALSAMIC VINAIGRETTE
This is a tangy vinaigrette--wonderful on mixed greens, tomato, onion and cucumber salads. It's also good if used sparingly over steamed veggies or stir-frys. Sometimes I use traditional balsamic vinegar. However, this will produce a slightly sweeter vinaigrette.
Provided by GARYR
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 3.4 g, Fat 18.9 g, Protein 0.3 g, SaturatedFat 2.6 g, Sodium 5.2 mg, Sugar 3 g
SWEET BALSAMIC REDUCTION
Steps:
- In a small saucepan, place the balsamic vinegar and the sugar. Heat over medium-low heat and stir until the sugar is dissolved. Bring to a simmer and simmer until the vinegar is reduced to 3 to 4 tablespoons, is the consistency of warmed honey, and has a rich, caramelized sweet-tart flavor, about 10 minutes.
- Serve warm or at room temperature. Store in a tightly covered container in the refrigerator for up to 2 weeks.
VEGAN BALSAMIC VINAIGRETTE
This came from Appetite for Reduction by Isa Chandra Moskowitz. It is absolutely amazing! Here is her description! 'Don't roll your eyes at balsamic vinaigrette. There's a reason this dressing is everywhere-it's addictively delicious. There is always a little container of this in my fridge, and if you're wise you will follow my lead! As with all cashew-based dressings, if you've got the time, soak the cashews in water for at least an hour. Then drain them and use as directed. This makes blending easier and smoother.' NOTE: Prep time does NOT include soaking time for the cashews
Provided by catt.treanor
Categories Salad Dressings
Time 10m
Yield 3/4 Cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- First place the cashews and shallot in a food processor and pulse to get.
- them chopped up. Then simply add the rest of the ingredients. Blend for at.
- least 5 minutes, using a rubber spatula to scrape down the sides often,.
- until completely smooth. It's really important that you blend for the full time,.
- otherwise your dressing may be grainy. Transfer the dressing to a sealable.
- container (a bowl covered with plastic wrap is just fine!) and chill until ready.
- to serve.
Nutrition Facts : Calories 68.5, Fat 4.1, SaturatedFat 0.8, Sodium 470.9, Carbohydrate 6.5, Fiber 0.3, Sugar 2.8, Protein 1.6
WHITE BALSAMIC VINAIGRETTE
A Panera Bread® copycat recipe. They use this dressing on the Fuji apple chicken salad.
Provided by Becky
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk olive oil, balsamic vinegar, honey, salt, cracked black pepper, and garlic powder together in a bowl until smooth.
Nutrition Facts : Calories 147.1 calories, Carbohydrate 5.6 g, Fat 14 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 112.2 mg, Sugar 5.4 g
BALSAMIC REDUCTION FROM FOOD NETWORK
From Rachel Ray's "Thirty Minute Meals" Low cal but high flavor, this was originally posted for use with lamb, but I apply this to beef with delicious results!
Provided by CutiePieHentai
Categories Sauces
Time 15m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan, combine vinegar, sugar, rosemary, and garlic.
- Bring to a boil and reduce heat to low.
- Simmer 10 minutes to thicken sauce.
- Remove garlic and serve with your favorite meat.
More about "balsamic vinaigrette reduction recipes"
BALSAMIC VINEGAR REDUCTION – LAYLITA'S RECIPES
Instructions. Place the balsamic vinegar in a small saucepan and cook over medium low heat until the vinegar has reduced to at least half of …
From laylita.com
4.6/5 (599)Servings 1Cuisine American, European, International, ItalianCategory Condiment, Sauce
From laylita.com
4.6/5 (599)Servings 1Cuisine American, European, International, ItalianCategory Condiment, Sauce
- Place the balsamic vinegar in a small saucepan and cook over medium low heat until the vinegar has reduced to at least half of the original amount (about 30 minutes for 2 cups of vinegar to reduce to 1 cup). For a concentrated but still liquid balsamic sauce you can cook it until it reduces by half. For a thicker glaze type sauce cook it until it’s reduced to ½ cup (1/4 of the original volume).
- As soon as the balsamic reduction reaches the consistency and concentration level that you prefer, remove it from the heat, and let it cool down. If you added crushed garlic or herbs you can remove them with a slotted spoon or strain the reduction. Place in container or bottle and use as needed.
EASY BALSAMIC REDUCTION RECIPE - THE SPRUCE EATS
Steps to Make It. Gather the ingredients. Put the vinegar into a non-reactive saucepan, preferably one with a thick bottom. Gently heat the …
From thespruceeats.com
3.4/5 (9)Total Time 30 minsCategory CondimentCalories 224 per serving
From thespruceeats.com
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HOW TO MAKE A BALSAMIC REDUCTION: 11 STEPS (WITH PICTURES)
4. Turn the burner on to medium heat. The goal with reducing the vinegar is to slowly allow moisture to evaporate so that the liquid is reduced by half or two-thirds. This will make the balsamic reduction thick and syrupy. Cooking the vinegar over medium heat may prevent the reduction from burning.
From wikihow.com
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BALSAMIC VINEGAR REDUCTION - ENRILEMOINE
Ingredients. 1 cup of balsamic vinegar. 2 Tbs . of brown sugar optional. On a small pot over medium heat boil the vinegar with the sugar. Reduce the heat and simmer for 15-20 minutes, until the liquid is reduce to half. Save in a bottle or air tight container and refrigerate.
From enrilemoine.com
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BALSAMIC VINEGAR REDUCTION - LOVE OF FOOD MAGAZINE
Ingredients This lovely reduction can be made with either honey or brown sugar. They both are wonderful with the balsamic vinegar. Give them a try and let us know which taste you prefer. 1 Cup Balsamic Vinegar ⅓ Cup Honey or 1/4 Cup of Brown Sugar Instructions In small saucepan add the balsamic dressing and either the brown sugar or the honey. Mix and turn on med high …
From loveoffood.net
From loveoffood.net
5 DELICIOUS WAYS TO USE SWEET BALSAMIC REDUCTION - FOOD WINE …
5 Delicious Ways To Use Jomeis Fine Foods’ Sweet Balsamic Reduction. ♦ Make an easy vinaigrette by whisking pomegranate juice with olive oil, Sweet Balsamic Reduction, black pepper, salt and crushed garlic. ♦ For a refreshing salad, assemble watermelon, pickled onions, feta cheese, pine nuts and Sweet Balsamic Reduction.
From foodwinetravel.com.au
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EASY BALSAMIC REDUCTION - THE BEST BALSAMIC GLAZE!
Stir both ingredients together in a small sauce pan. Allow to simmer on low and reduce by half, approximately 15 minutes. Mixture will thicken when cooling, should coat the back of a spoon. It will not appear thick while still hot, allow it to cool to get the right consistency. Stir in dash of fine sea salt.
From savoryexperiments.com
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HOW TO MAKE BALSAMIC REDUCTION AND HOW TO USE IT
Just one or two will be enough). Turn kitchen fan on high as vinegar is going to be floating into the air! Bring to a simmer over medium-high heat, and then turn down heat to keep at a low simmer. It will take about 10-15 minutes to thicken and reduce. Keep a careful eye near the end as you don't want to burn it.
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BALSAMIC GLAZE RECIPE (BALSAMIC REDUCTION) - DELICIOUS MEETS …
Add the balsamic vinegar and any sweetener to a small pot. Bring it to a boil, then reduce the heat and simmer for 10-15 minutes. Stir occasionally until reduced by half or until the sauce coats the back of a spoon. It will thicken more as it cools. Use immediately or store in a sealed container in the fridge.
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Directions. Add the vinegar to a pan over medium heat and bring it to boiling. Once it's boiling, reduce heat to medium-low and let it cook, stirring often. It will be bubbling but not a hard boil. Continue to cook until it has reduced by about half and it will cling to the back of a spoon, like a syrup.
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Store the vinaigrette in an airtight container in the fridge for up to 1 week. If the olive oil becomes solid (this is normal), simply let the dressing sit out on the counter for 10-15 minutes and then whisk or shake to combine and serve. Recipe makes about 3/4 cup.
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Instructions. Place the balsamic vinegar in a sauce pot and heat over medium high until boiling. Lower the heat so the vinegar maintains a steady simmer. Simmer for 10-15 minutes, stirring occasionally, until the vinegar is reduced by half. It should be thick, dark in color, and coat the back of the spoon.
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HOW TO MAKE BALSAMIC GLAZE (BALSAMIC REDUCTION) - WHOLESOME …
Heat vinegar. Add vinegar to a small saucepan over medium heat and bring to a boil. TIP: To make this balsamic reduction recipe sweeter, include sweetener when you add the vinegar to the pan. Reduce vinegar. Reduce heat and simmer until the reduction thickens and coats the back of a spoon.
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Turn heat to medium high and bring vinegar to a boil. Once boiling, reduce to simmer and let simmer for about 5-7 minutes until vinegar has reduced down. Stir occasionally. {be sure to keep an eye on it because it can burn quickly} You will know it is done if it coats the back of spoon. Remove from heat.
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HOW TO MAKE BALSAMIC REDUCTION AT HOME (BALSAMIC ... - FOOD …
Instructions. In a small sauce pot over medium low heat, bring the balsamic vinegar and optional flavors to a simmer. Let cook for 10 - 30 minutes or until reduced by at least one third. It should coat the back of a spoon and have a consitency similar to maple syrup.
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16 Delicious Ways to Use a Bottle of Balsamic Vinegar. Balsamic vinegar is a rich, tangy concentrated liquid that adds potent, bright flavor to whatever it touches. This classic Italian ingredient adds vibrance to bruschetta and roasted vegetables, while adding pleasant acidity to both sweet and savory dishes.
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Balsamic vinegar contains beneficial antioxidants, no fat, and very few calories. A balsamic vinaigrette typically involves adding oil, sugar, and/or mustard to balsamic vinegar, along with seasonings like garlic, salt, and pepper. Also check: shallot …
From wabake.juncotic.com
From wabake.juncotic.com
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It is thin and very fluid. When making balsamic reduction the task is to reduce the amount of water in it and come out with a thicker liquid. Balsamic reduction is thicker than balsamic vinegar and has the consistency of a runny sauce. This is why balsamic reduction is also favoured in plate decoration as well as being a top condiment.
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HOMEMADE BALSAMIC VINAIGRETTE RECIPE {JUST 41 CALORIES!}
Add the balsamic vinegar, dijon mustard, honey, broth, garlic clove, salt and pepper to a medium bowl. Whisk together until the honey and mustard are dissolved. While whisking, slowly pour the olive oil to the bowl. Taste, add more salt or pepper as needed, and serve.
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HOW TO MAKE A BALSAMIC VINEGAR REDUCTION SAUCE - FEARLESS DINING
Add balsamic vinegar into an acid safe pan (see below for tips). Simmer on low for 30-40 minutes until the mixture is thick and syrupy. Feel free to flavor your balsamic reduction sauce with fresh herbs!! For more fun ways to use fresh herbs, check out some ideas in this How to Use Fresh Herbs in your Cooking tutorial.
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BEST BALSAMIC GLAZE RECIPE (BALSAMIC REDUCTION) - FOOD NEWS
Balsamic Reduction Ingredients. Vinegar – For classic balsamic glaze, use balsamic vinegar. However, you can substitute your favorite vinegar including champagne, raspberry, red wine, apple cider and more! Sweetener – I like to use brown sugar, but you can use molasses, agave, pure maple syrup, white sugar or honey to make an amazing glaze.
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From foodnewsnews.com
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But here’s how easy it is to make balsamic reduction: Just add one cup of balsamic vinegar to a small pot. Bring that to a boil, then reduce the temperature and simmer for about 10-15 minutes. You can reduce it by 1/3 or 1/2, depending on how thick you like it. Just remember that it will continue to thicken as it cools.
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SIMPLE BALSAMIC VINAIGRETTE | VEGAN + 6 INGREDIENTS - FROM MY BOWL
Ingredients. 1/4 cup ( 60 ml) balsamic vinegar. 1/2 cup ( 120 ml) extra virgin olive oil (I used garlic-infused) 2 – 3 tablespoons grade A maple syrup. 1 tablespoon Dijon mustard. 1/2 teaspoon dried oregano. 1/4 teaspoon salt. black pepper, to taste. Optional: 1 clove grated garlic.
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EASY BALSAMIC REDUCTION RECIPE - DAMN FINE DISHES
Instructions. Place 2 cups of balsamic vinegar in a small saucepan. Add honey, garlic, and basil and bring to a simmer. Simmer until mixture reduces to about half, stirring often. Remove from heat and glaze on grilled chicken, steak, pork or vegetables.
From damnfinedishes.com
From damnfinedishes.com
HOW TO MAKE BALSAMIC REDUCTION - COOKING CHEW
Instructions. Add the balsamic vinegar, garlic clove and cherries to a small saucepan. Bring the ingredients to a boil and then reduce to a simmer. Simmer for about 30 minutes. Stir once. Once the liquid has reduced by about half, remove the pan from the heat. Allow the balsamic reduction to cool. Use a slotted spoon and remove the garlic clove ...
From cookingchew.com
From cookingchew.com
BALSAMIC VINEGAR REDUCTION - LUANNE MCCLINTOCK
1 cup Balsamic Vinegar good quality (I like Costco’s Kirkland Signature) 2 tablespoons honey. 1 whole clove garlic. 1 bay leaf. Smash the garlic clove. In a heavy saucepan, combine all ingredients. If possible, use a stainless steel pot. Bring to a boil over medium high heat. Stir once. Allow to boil for about 10-15 minutes or until the ...
From luannemcclintock.com
From luannemcclintock.com
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