Balsamic cream
Description
Universal dressing for salads and hot dishes. What's the difference between balsamic vinegar and balsamic cream? Balsamic vinegar is a brown-colored condiment with an intense aroma and a pleasant sweet-and-sour taste, with a syrup-like consistency. It pairs perfectly with cheeses, salads, grilled meats, pasta, risotto, sweet fruits—especially strawberries—fruit salads, and ice cream. Balsamic cream is made by slowly cooking balsamic vinegar with added cane sugar, which gives the cream a glossy finish. This cream has the same brown color as balsamic vinegar, but its consistency is thicker and richer, with a sweeter taste. It's used the same way as balsamic vinegar—for garnishing and enhancing gourmet dishes. Ready-made balsamic cream is available for purchase, but it's excessively overpriced, so I'll share a recipe. Serve the sauce with meat or fish, or use it as a salad dressing.
Instructions
- 1
Step 1
Pour the balsamic vinegar into a saucepan or pot.
- 2
Step 2
Add regular or cane sugar, a couple of pinches of salt, and mix.
- 3
Step 3
Place the pot over medium heat and, as soon as the balsamic vinegar comes to a boil, stir and let it simmer gently.
- 4
Step 4
When the liquid reduces by half, becoming thick and syrupy (about 20–30 minutes), remove the saucepan from the heat and let the cream cool. Store the balsamic cream in an airtight container in the refrigerator for up to 2 weeks.