🔕 🔔
Loading…

My Basket ()

All questions

Balsamic Glaze

How would you suggest making the balsamic glaze that goes with the polenta and asparagus recipe I found on here.

asked by Emily Anderson over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 1726 views
2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added over 5 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

32fb3935 151a 4db2 ac26 980d4c0d5cea  lorigoldsby
added over 5 years ago

Agree with mr vittles ...equal parts balsamic and brown sugar, simmer for 30 minutes

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I would reduce half red wine half balsamic. Will yield richer flavor.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Wholefoods user icon
added over 5 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

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.)

Please enter a valid email address.