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Old 01-21-2012, 11:49 PM   #11
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Join Date: Jan 2012
Location: California
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Hey, some great answers here. Didn't see this explained tho so,
a "reduction" simply means simmering until thickened, which greatly
concentrates the flavors.
A basalmic sauce is pretty forgiving--it's all done to taste, and almost
anything you like can go into it.
For a VERY simple one, use a good Basalmic and a good Maple syrup,
(up to equal parts of syrup) barely simmer, reduce to desired.

Now, here's the one I concocted for beef (from steak to meatballs)...
and pretty yummy too, IMHO. :-)

1 tablespoon olive oil
2 to 3 large shallots
1/2 tsp garlic (or a small chopped clove)
1/3 cup chicken (or beef) broth
1/3 cup balsamic vinegar
1 12 oz can rootbeer (or 1/3 c maple syrup)
1/4 tsp ground ginger
3 tablespoons unsalted butter
Kosher or sea salt
White pepper

Slice the shallots into thin rings, saute' with the garlic in (hot) olive
oil til softened, about 5 minutes.
Add the broth, vinegar, rootbeer and ginger.
Simmer on medium til desired thickness. Remove from heat; immediately
add the butter, 1 Tbsp at a time, blending in til melted.
TASTE. Salt and pepper to TASTE.
Drizzle/spoon over cooked meat.
 

 
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Old 01-22-2012, 10:15 AM   #12
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Nick Stellino - New York Steak with Balsamic Vinegar Sauce

I've used his in the past, and have loved it..........
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Old 01-26-2012, 07:15 PM   #13
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Just wondering, why add sugar to the balsamic vinegar when the balsamic is inherently sweet to begin with? Plus the reduction just concentrates the sweetness even more. It seems that it would be cloyingly sweet.
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Old 01-28-2012, 05:18 PM   #14
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Quote:
Originally Posted by PolishedTopaz View Post
Just wondering, why add sugar to the balsamic vinegar when the balsamic is inherently sweet to begin with? Plus the reduction just concentrates the sweetness even more. It seems that it would be cloyingly sweet.
Well, regarding my version anyway, sure you'd think it sickly sweet, but it's actually pleasantly well balanced IMO. I suppose the presence of the broth, shallots and the other spices offset any inherent sweetness from the basalmic? I do know that when I dump in the 12 oz can of rootbeer, and reduce the whole boodle down to drizzability, its sweet/tang balance is right in there, with that added brothy touch of savory.
However I do seem to recall that if using maple syrup, you have to futz a bit to find the right proportion for the syrup you're using, so it DOESNT end up over sweet. It's all in the TASTING TASTING TASTING!
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