The key to reducing any balsamic is to take it easy. Because of the naturally high sugar content, reducing the balsamic at too high a temperature can cause it to burn.
At the bleu olive, we start with twice as much liquid as we want to end up with. In other words, you will reduce the original liquid by half.
Start with a non-stick pan over medium heat and add the balsamic. When small bubbles start to appear around the edges of the pan, begin to whisk gently. We like using a skillet for this task.
Continue to heat at a slow simmer, whisking as you go.
When the balsamic is just a bit thinner than you want it to be, take off the heat and carefully transfer to a glass container with a lid. Wait until it cools to put the lid on!
Once cooled, the reduction is ready to use. It can be stored, unrefrigerated for several months.
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 14.7mg||1 %|
|Potassium 71.4mg||2 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 10.9g|
|Protein 0.3g||0 %|
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Calories per serving: 56
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