How would you suggest making the balsamic glaze that goes with the polenta and asparagus recipe I found on here.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Glaze or sauce? A Glaze for the asparagus? A sauce for the polenta? Try reducing cheapo balsamic with a bit of brown sugar. That works for me, when I just want a quickie balsamic reduction.
Agree with mr vittles ...equal parts balsamic and brown sugar, simmer for 30 minutes
I would reduce half red wine half balsamic. Will yield richer flavor.
I think the cheaper balsamics are a great way to go, but I don't like adding sugar to them. Reduce the vinegar slowly on its own until the bubbles start to get very small, and that's usually enough to get a syrupy consistency to the reduction. The glaze will be thinner when warm than when it cools, so keep that in mind when you're reducing. Also, the reduction will go from perfect to burnt in a difference of 30 seconds if you boil too fast, so slower will give you better control.
Please enter a valid email address.
Well played. You deserve a cookie.
A Speedy Celery Side Dish
The Greatest Hits
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.