You may have heard me describe the extraordinary qualities of an authentic aceto balsamico tradizionale—how it takes 20 years of careful concentration to develop its intense flavors; how a few drops make a dish taste magical; and how the price of a tiny bottle has caused many unsuspecting tourists to faint! Here, though, is a more reasonable way to bring some of the intensity and complexity of the greatest balsamic vinegar to everyday dishes: reduce a bottle of the affordable commerciale grade of balsamic to a thick syrup. Don’t look for the cheapest “balsamic” on supermarket shelves; look for a vinegar from a reputable company, produced in Italy—and expect to pay $8 to $10 for a pint. I use this condiment on a range of dishes (and in numerous recipes throughout the book), as a thick sauce to drizzle on meats and vegetables and, in a somewhat thinner state, as a glaze on roasts. As you’ll see in the recipe, the vinegar reduces with added honey and bay leaf, but you can give it other flavor notes. I vary these with the dish I intend to dress: for vegetables I add whole cloves; for meat and poultry I add rosemary; for fish I add thyme. The basic formula will provide you with syrup for drizzling on a half-dozen dishes, maybe more. It will keep forever in the refrigerator, but I’m sure you’ll use it up quicker than that!
Recipe information
Yield
makes 2/3 cup of thin syrup for glazing, or 1/2 cup thick syrup to drizzle or for dipping
Ingredients
Preparation
Step 1
Pour the balsamic vinegar into a heavy-bottomed saucepan, and place over moderate heat. Stir in the honey, drop in the bay leaf and optional cloves or herbs, and bring to a low boil. Adjust the heat to maintain a steady simmer, and allow the vinegar to reduce slowly. After 1/2 hour or so, when it has lost more than half of its original volume, the vinegar will start to appear syrupy, and you should watch it closely.
To Use as a Glaze
Step 2
Cook the sauce to a third of its original volume (when it will measure 2/3 cup). It should be the consistency of molasses, thick but still spreadable. Pour the syrup through a small strainer into a heat-proof bowl or measuring cup. Discard the bay leaf and seasonings. Brush on the glaze while warm.
For Use as a Condiment and an Elixir to Drizzle over Vegetables
Step 3
Reduce the vinegar even more, until it approaches a quarter of its original volume. Slow bubbles will rise from the syrup, and it will take on the consistency of honey, leaving a thick coating on a spoon. Pour it through a small strainer into a heat-proof bowl or measuring cup. Use a heat-proof spatula or spoon to clean out the saucepan before the reduction sticks to the pot for good! Drizzle on the syrup while it is still warm.
Step 4
Store in the refrigerator, in a sealed container. It will congeal but keep indefinitely. To use, spoon the hard sauce into a bowl or heatproof measuring cup, and heat it slowly in a pan of hot water or at low level in the microwave. For a thinner consistency, stir in drops of hot water.
