Making Balsamic Glace or Glaze ..... know the difference?

[Mixalis]

I purchased a bottle of Italian Glace by Colavita. Since then I have purchased several bottles of balsamic vinegar and cooked it down to make my own. I have never seen it called Glace again so I've been using the term Glaze. I've, also, discovered that by dripping it around a plate for presentation with four half slices of lemon on each corner. As the lemon picks up the glace the sweetness of it and the sour of the lemon are a perfect compliment !! And it looks great ! While I've been unable to discover why they use the term Glace .... guess I'll just email the company !

 

[Silversage]

They mean the same thing.

Glace is French. It's a marketing tool, which justifies a higher price, and convinces some people that they are getting something different.

 

[Mixalis]

French Glace !

And I must say "Thank You" for saving me a question to the Italian's to get a French answer !! No wonder they both tasted the same

 

[TATTRAT]

I just go w/ Balsamic Reduction. Simple and to the point.

If you bring it down to where the bubbles are large, and "fluffy", you are there. For something a wee bit different, bring it back with a little honey. Goes great with practically everything from pork, to Vanilla Ice Cream/Fruit.

 

[purple.alien.giraffe]

I just go w/ Balsamic Reduction. Simple and to the point.

If you bring it down to where the bubbles are large, and "fluffy", you are there. For something a wee bit different, bring it back with a little honey. Goes great with practically everything from pork, to Vanilla Ice Cream/Fruit.

It's amazing over raspberries, blackberries and strawberries. Really gives them a kick.

 

[Mixalis]

Honey

I never thought about honey... mine is always sweet as you evaporate the vinegar and moisture. It's fascinating to see the difference in flavors that can happen to it....