Now known world-widely and sometimes even used improperly by those who don’t know it thoroughly, Balsamic Vinegar of Modena is a condiment that manages to conquer any type of palate. In particular, in recent years it has become more popular also thanks to a gastronomic trend brought to light by the famous television programs that are popular in every nation: we are talking about the Reduction of Balsamic Vinegar of Modena.
The downside of such fame, however, as always, costs a lot to our Italian products with hundreds of years of history behind them: it is frequent (not only on the web) to come across totally incorrect considerations and information which risk undermining the awareness of the final consumer of the product. Precisely for this reason, the team of the ancient balsamic vinegar factory “La Vecchia Dispensa” wants to clarify with this article all the peculiarities of the reduction of Balsamic Vinegar of Modena, dispelling clichés and providing clear and precise information on the product, in order to be able to enjoy it in a authentic and memorable way.
Are Balsamic Vinegar Reduction and Balsamic Glaze the same thing?
When we talk about a Balsamic Vinegar reduction and a glaze (or cream) we are absolutely not referring to the same product. Both products are used as a garnish, but the substantial difference between the two lies in the preparation method. We have already spoken extensively about the Balsamic Vinegar glaze in the past, delving into its ingredients, use and safety for intolerants or pregnant women. In short, it is a product directly deriving from the processing of Balsamic Vinegar of Modena IGP as the main ingredient , to which concentrated grape must and thickeners of various kinds (such as corn starch or xanthan gum) are added, necessary to obtain the desired consistency. While the reduction of Balsamic Vinegar of Modena is not to be considered as a derivative, but rather as a preparation obtained directly in the kitchen to garnish both hot and cold dishes.
How to make a Balsamic Vinegar Reduction?
One of the most widespread misconceptions about Balsamic Vinegar reductions is that they are complicated to prepare. The truth is that making one is incredibly simple: all you need is some good Balsamic Vinegar, some honey, a pot and a little patience. Pour the Balsamic Vinegar of Modena IGP (for example our Green Label, perfect for vegetables and salads) into a non-stick pan and place it on the stove over a very low heat. Then add the honey and let it reduce by more than half: 15/20 minutes will be enough. Pour the reduction thus obtained into a small cup and place it to cool in the fridge.
The secret? Slowly cook the Balsamic Vinegar of Modena over a low heat, to prevent it from burning on the bottom, and wait until it is properly cooked so that the mixture reduces to a thick, syrupy consistency.
Are Balsamic Vinegar reductions always the same?
The diversity mainly depends on the type of Balsamic Vinegar of Modena used which influences the final flavor, aroma and consistency. The preparation of a delicious homemade reduction does not require particular experience and can give great satisfaction even to those who do not consider themselves an expert chef. It can be customized to your liking, for example using ingredients such as cloves, juniper berries or cinnamon sticks to modify the aroma adapting it to the dish you are preparing. But there are also fruity variations, enriched with red fruits and currants, which go perfectly with your favorite roast meats. Creativity in the kitchen is your only limit when it comes to experimenting with Balsamic Vinegar of Modena reductions!