Can I save a too-reduced basalmic reduction?

Over did my reduction just a tad. It doesn't tase burned, but it's too thick. Can I try to thin this out with something (more basalmic?) Or is it beyond repair?

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7 Comments

Stevecarr99 March 30, 2012
It sounds a little weird but what you have is awesome on ice cream and strawberrys! Try it.
 
LornaFarris March 30, 2012
As almost everyone else has said - adding a little water should help! However, depending on how reduced it is, you may have something great! I once worked in a restaurant where we made a very thick almost caramely balsamic reduction and drizzled it around and over a wonderful portobello-chevre-spinach-roasted pepper Napoleon. Yum. I'm drooling just thinking about it!
 
m1800 March 30, 2012
Add some caramelized onions and a pinch of brown sugar to make a sweet onion jam
 
ChefOno March 29, 2012
Well, not exactly. You only make the mistake of putting your head over the saucier once.
 
The S. March 29, 2012
All that reducing does is remove water, so I would think you could add water, as hardlikearmour says.
 
ChefOno March 29, 2012
Yep, water should do the trick.
 

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hardlikearmour March 29, 2012
I vote thin it out a bit with a little water.
 
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