Pesto Sauce
Drizzle this tangy glaze on top of gazpacho, or brie cheese.
Balsamic Glaze or Port Wine Glaze
2015-04-01 03:52:20
Yields 1
Nutrition Facts
Serving Size
510g
Yields
1
Amount Per Serving
Calories 449
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 117mg
5%
Total Carbohydrates 87g
29%
Dietary Fiber 0g
0%
Sugars 76g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
14%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 cups balsamic vinegar or port wine
Instructions
- Heat the vinegar or port in a heavy saucepan over medium heat until steam rises from the liquid. Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it shouldn't simmer) for 2 to 3 hours, until it has reduced and thickened to a syrupy glaze. There should be approximately 1/2 cup of balsamic glaze or 1/4 cup of port glaze. keep the glaze in a squeeze bottle at room temperature for garnishing plates; if the glaze is too thick, warm the bottle in hot water to loosen the glaze.
Notes
- When making a vinegar or wine glaze, reduce it slowly, almost as if you were letting it evaporate. If you boil it too hard, the acid will remain and make the glaze too sharp. Reducing it slowly and gently results in a much softer tasting glaze. It's easier to control the heat with a heat diffuser.
Silver Spoon Recipes https://recipes.bookoomedia.com/
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