Find out how to prepare the vinegar glaze or vinegar reduction, so tasty and perfect for garnishing and flavouring any dish in the kitchen. This glaze is completely natural, without the addition of chemical thickeners and thanks to the use of only aged balsamic vinegar.
- the traditional and/or spiced vinegar glaze, to be used to add flavour to meat, fish and vegetable dishes;
Recommended vinegar for making: Condiment Lucia. You will feel a lively taste of wood given by the aging in oak and acacia barrels and the sweetness of honey, given by the extra old balsamic vinegar present inside.
Prepare the traditional balsamic vinegar reduction:
Ingredients:
- 200 ml Lucia dressing vinegar
- 1 teaspoon honey (or sugar)
- 1 clove (optional)
- 1 juniper berry (optional)
- 1 cinnamon sticks (1 cm stick, optional)
Method:
Pour the balsamic vinegar into a non-stick pan, add 1 teaspoon of honey and if you wish to obtain a spicier glaze, also 1 juniper berry, 1 clove and 1 cinnamon stick.
Start cooking the mixture over medium heat for about 15-20 minutes or, in any case, until it has halved its volume. At this stage, the balsamic vinegar glaze will still seem runny but will thicken as it cools.
Remove the spices and pour it into a small bowl to cool, before using it, put it in the refrigerator to thicken well.
Please let know us how is the results and how do you use it! If you have questions, write us now!
