Balsamic sauce

Even a person far from cooking can easily guess that it will be a sauce based on balsamic vinegar. Balsamic is the real king among the vinegars, although, strictly speaking, it is not. Vinegar is a product of fermentation of sour wine, and balsamic is a juice of mature grapes, sugared to syrup, with the addition of wine vinegar. Balsamic for years stand in wooden barrels (traditional - at least 12 years). And he got his name for medicinal, antiseptic and anti-inflammatory properties. In the Middle Ages, it was taken as a balm, processed wounds and recommended even from the plague. One drop of this noble liquid can magically transform and enrich the taste of any dish - from salads, meat and fish, to desserts.

Balsamic sauce - recipe

Ingredients:

Preparation

How to cook balsamic sauce? Finely chopped onions are poured with balsamic. Gradually introduce olive oil, all the time stirring with a whisk. We add honey, mustard, lemon juice. Solim, pepper, mix. We let it brew for several hours. Ready balsamic sauce can be stored in the refrigerator for several days. Its mild taste fits well with such delicate vegetables as asparagus.

Creamy sauce with balsamic vinegar

Traditional balsamic has a very rich reddish-brown color, so it's better to add its white variety to white sauces, which is made from white wine vinegar. This balsamic is softer and less sweet than classic. It works well with cream, and this sauce is perfect for spaghetti with chicken and vegetables.

Ingredients:

Preparation

Onion grind the blender and fry it on a mixture of olive and butter until golden. Add the cream, bring to a boil. We pour in the balsamic vinegar and remove it from the fire. Add the grated Parmesan and stir the sauce until the cheese is completely dissolved.

Balsamic cream sauce

This is a sauce for real gourmets. Having a delicate exquisite taste and rich, rich flavor, the balsamic cream is surprisingly versatile. It perfectly matches both with cold appetizers and salads, and with hot dishes from meat and fish, and even with desserts and fruits.

Ingredients:

Preparation

Make balsamic cream sauce at home is not difficult, you just boil balsamic to half or a third of the volume. And the whole secret is to choose the right vinegar. Traditional ones are produced under the trademarks "Aceto Balsamico Tradizionaledi Modena" (province of Modena) and "Aceto Balsamico Tradizionaledi Reggio Emilia" (Emilia-Romagna province). Of course, there is such a balsamic is not cheap. It was not for nothing that for many centuries it was considered a privilege of kings and higher nobility.

So, overflow the balsamic vinegar into a saucepan. We measure the depth of the wooden stick and make a note. The second mark will designate a third of the initial level. We send the balsamic to the stove, bring it to a boil and boil it over low heat, periodically measuring the level.

To check if everything is done correctly, we lower the spoon into the sauce and raise it. If a "spoon" stretches for a spoon on a centimeter and a half and then breaks off - our balsamic cream sauce is just perfect.