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)."

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3 Comments

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 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. April 21, 2011
So what’s your question? Simmer vinegar to a half cup and reserve for dressing.
 
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