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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hardlikearmour
hardlikearmour March 29, 2012

I vote thin it out a bit with a little water.

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ChefOno
ChefOno March 29, 2012

Yep, water should do the trick.

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The Spiced Life
The Spiced Life March 29, 2012

All that reducing does is remove water, so I would think you could add water, as hardlikearmour says.

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ChefOno
ChefOno March 29, 2012

Well, not exactly. You only make the mistake of putting your head over the saucier once.

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m1800
m1800 March 30, 2012

Add some caramelized onions and a pinch of brown sugar to make a sweet onion jam

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LornaFarris
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!

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Stevecarr99
Stevecarr99 March 30, 2012

It sounds a little weird but what you have is awesome on ice cream and strawberrys! Try it.

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