Description
Cream of balsamic vinegar. I want to bring to your attention a balsamic sauce. It has a very refined taste and rich aroma and is very versatile. A few drops of this noble liquid is able magically to transform and enrich the taste of any dish - from salads and cold appetizers, to hot dishes of meat and fish, even eggs, but also desserts and fruit. Furthermore balsamic sauce has antiseptic, anti-inflammatory, and even reduces cholesterol. In stores it can be purchased at a high price, but today we'll make our own! Look)
Ingredients
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Balsamic
0.5 l
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Sugar
5 Tbsp
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Carnation
12 bottle
Cooking
Our ingredients are. Of course, for the sauce, it is better to take balsamic vinegar from good manufacturers (Modena or sherry). But I want to get the maximum taste and minimum cost, so budget take vinegar (52r. for 0.25 l).
Combine ingredients in a small saucepan. Fans of cinnamon can add to taste. I don't use.
Put on fire, bring to a boil, (do not forget to turn on the extractor fan and open the window)))
Reduce fire and ovarium to 1/3 or 1/4 of the original volume. Time is 30-50 minutes, depending on the intensity of boiling, the diameter of the saucepan and the amount of the original product. To measure the volume of the can with a toothpick. Ready-made sauce only thickens when cooled so do not overdo it))) When the sauce is ready - remove the cloves.
The sauce easier to pour when it is still hot enough - then you lose less residue on the walls of the saucepan. If after cooling the sauce seems too thick - add a few drops already quality (Modena, sherry) balsamic vinegar - and it will only enrich the taste of the final product. And now the most delicious!!!
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