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Balsamic reduction question.

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Balsamic reduction question.

bayoucook | Mar 19, 2009 02:56 PM

Was reading the posts on CH about making it so looked it up. Is it better to simply reduce the balsamic by itself or do you add things to it? I saw a few recipes where they added things like catsup and soy sauce. I've had it in restaurants, but this will be my first time to try it. What is the best way, and how long does it take to reduce to a syrupy condition?

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