A question about a recipe: Sauteed Broccolini with Royal Trumpet Mushrooms and Pancetta in a Sherry Vinegar Reduction

I have a question about step 1 on the recipe "Sauteed Broccolini with Royal Trumpet Mushrooms and Pancetta in a Sherry Vinegar Reduction" from Mariya. It says:

"Pour sherry vinegar into a sauce pan and very slowly reduce, until it decreases to 1/2 cup (approximately 25 min)."

taiairam
  • 2127 views
  • 3 Comments
Recipe question for: Sauteed Broccolini with Royal Trumpet Mushrooms and Pancetta in a Sherry Vinegar Reduction

3 Comments

taiairam
taiairam April 21, 2011
I wanted to know if boiling the vinegar changes the chemistry of it...also, I did reduce it but it didn't get syrupy. I buy a balsamic glaze that I'd like to make at home - do they add sugar to get it syrupy?
 
Mariya
Mariya April 21, 2011
Hi Taiairam, as Chef Krull mentions above...simply simmer the vinegar until some of it dissolves and you're left with 1/2 cup. Hope this answers your question.
 
Chef K.
Chef K. April 21, 2011
So what’s your question? Simmer vinegar to a half cup and reserve for dressing.
 
Recommended by Food52

Popular on Food52