Honey Balsamic Reduction
Not only is this reduction a great glaze for the grill, it also helps thicken an impromptu vinaigrette for tasty salads. Simply whisk together extra virgin olive oil with some Balsamic Honey Reduction, or add some lemon juice and other ingredients as in the Grilled Bread Salad with Shrimp and Roasted Peppers. Extra reduction can be kept refrigerated for a few weeks, and may become a staple in your kitchen.
Yield: 1 serving
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Ingredients
- 2 cup(s) balsamic vinegar
- 1/2 cup(s) honey
Preparation
- Combine the ingredients in a large, shallow (preferably non-stick) pan; a large surface area will help speed the evaporation and reduction. Reduce the mixture over medium heat, stirring frequently, until reduced to 1 cup. Towards the end of the process, keep a close eye on the reduction to avoid rapid caramelization. If bubbles start to build on top of bubbles, reduce the heat and stir more frequently. The whole process requires roughly 30 minutes.
March 2012
This recipe is a personal recipe added by salter572 and has not been tested or endorsed by MyRecipes.
Honey Balsamic Reduction Recipe at a Glance
- COURSE: Salad Dressings
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