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Balsamic Reduction
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Balsamic Reduction
The trick with balsamic reduction is to get the consistency right. If it is too runny, it will not cover the salad ingredients and if it is too thick, it won’t drizzle evenly and the taste will be too intense.
Servings
Ingredients
250
ml
Balsamic vinegar
125
ml
Brown sugar
Black pepper
Salt
Lemon zest of half a lemon
Servings
Ingredients
250
ml
Balsamic vinegar
125
ml
Brown sugar
Black pepper
Salt
Lemon zest of half a lemon
Instructions
Slowly bring all the ingredients to the boil while stirring. Make sure the sugar is dissolved before the syrup start to boil.
Boil on low heat for approximately 15 minutes. It must coat the back of a spoon when warm.
Should your syrup be too thick when cooled, simply add a few drops of water and mix well.
If you prefer smooth syrup, you can strain the lemon zest and black pepper, but do it while the syrup is still warm.
Enjoy!
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