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balsamic reduction?

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balsamic reduction?

k. | Jun 18, 2006 10:51 PM

I have been trying to make a balsmaic reduction as a salad dressing. The first time I cooked it over a low flame and I ended up with a gooey mixture that tasted great but was only enough for one salad. The next time I didn't let it cook as long and it was very thin and acrid. What is a balsmaic reduction? How do you know how long to leave it on? Thanks, K

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