The Legend of Balsamic:

Most people outside of Italy have never tasted true balsamic!  True balsamic is aged for a minimum of 10 years and has strict regulations. In fact authentic balsamic can only be produced in the Italian regions of Modena and Reggio Emilia, which govern all aspects of how it is made, bottled and sold. They can range in price from $50 - $500 for 3.4oz.  50 year old balsamic vinegar is not poured, but used by the drop.  At that price no one can complain about getting only a drop!

Most of us have tasted the commercial versions of balsamic vinegar.  These are made from the same unfermented Trebbiano grape as the authentic balsamic, but the production process is shorted.  Instead of years of aging in wooden barrels, caramel and thickening agents are added to the concentrated grape nectar.  The taste is far less complex than the authentic,  but it’s affordable and suitable for everyday use.

What Brand To Buy?

No brand loyalty when in comes to commercial balsamic !
Let the age of the balsamic determine the price you spend !
They can come fancy wit it…so don’t let the bottle con you !

One of the best ways to enjoy balsamic is to make a reduction/glaze.

Balsamic Glaze:

2 cups of balsamic vinegar
honey

Method:
In a heavy bottom sauce pot/pan bring the balsamic vinegar to a controlled light boil and reduce until 75% of the vinegar has evaporated… appox 1/4 cup. Mix in enough honey to sweeten, thicken, and shine - approx 1 - 2 tbls. Turn down the heat to a very light simmer. Balsamic reductions tend to burn at this point so be mindful. Let the bubbles guide you… they never lie do they Jedi!  Test to see if it’s ready by transferring a few drops to a cold plate and observing how slowly the glaze moves when the plate is tilted. . Transfer to a metal or glass container until cool enough to transfer to a squeeze bottle.

Helpful Tips -

*Remember that the glaze will thicken as it cools
*once in the squeeze bottle it can be stored at room temp
*if your having a tough time getting the glaze out of the squeeze bottle just run it under some hot water to loosen it up.

Try A Drizzle Of Balsamic Glaze Over:
Lobster, Shrimps, Scallops
Figs, Salads ,Tomatoes
Parmesan, Grilled vegetables
Pineapple, Strawberry
Don’t be shy! Don’t over do it!

Impress Your Peepz With A Homemade Balsamic Vinaigrette:

2 cups vegetable oil
2 cups Balsamic vinegar
5 tbsp honey
2 tbsp Dijon
1 tsp salt
1 tsp pepper

Blend balsamic, honey, Dijon, salt and pepper in high speed blender
Slowly add vegetable oil while the blender is on it’s highest setting.

Yield 1 litre

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