Originally Posted by PolishedTopaz
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!