Balsamic reduction
About the recipe
A sweet treacly syrup that will really bring out the best in your salads.
Balsamic reduction
- 500ml balsamic vinegar (go with a cheap variety)
- 2 sprigs rosemary
- 2 cloves garlic
- 4 tablespoons of runny honey
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First, open all your windows.
This process does release quite a strong vinegary smell. I promise it’s worth it, but don’t say I didn’t warn you.
Peel your garlic and smash it slightly.
Place the blade of a big knife flat on each clove of garlic (sharp side facing away from you). Use the heel of your hand to press the blade down firmly onto the garlic.
This helps to release the flavour
Stir all your ingredients together in a large pan or wok, and place over a medium heat.
Bring to a steady simmer, then turn down the heat to very low.
Reduce the sauce for about 1 hour 30 minutes.
You’ll know it’s ready when it’s reduced by to about half its volume, and coats the back of your spoon.
If you have any doubts, switch the heat off – it will continue to get thicker as it cools (and you can always put the heat back on if it’s not thick enough in the end). Better safe than sorry.
Turn off the heat, and leave your reduction to cool.
Now all that’s left to do is fish out the garlic and rosemary.
Transfer your reduction to a squeezy bottle, or a sterilized jar.
It will keep forever and a day.
Tip:
This balsamic is at the root of so much of my cooking. Along with extra virgin olive oil and a sprinkle of salt, it's a beautiful dressing for any salad.... chopped ripe tomatoes with a touch of oregano... roasted peppers with mozzarella and basil... or simply some fresh torn rocket. There are endless possibilities.
You can also use it to make my spinach and avocado salad, honey-roasted fig and burrata sandwich or beetroot, goat cheese and dill bagel.
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