Oak aged balsamic vinegar? Pfffft. No need. May as well throw away your money (feel free to send it to me instead!).
Here is my super secret balsamic drizzle, which I use in place of balsamic vinegar in pretty much all recipes that call for it.
And more than that too - it's amazing simply drizzled on broccoli, asparagus, tomatoes, halloumi, over soups, pizza, pretty much everything really! Try it on my panzanella salad
To use in place of regular balsamic vinegar, just substitute a little less drizzle than the amount of vinegar your recipe calls for, because it's like a concentrate.
I usually make up a big batch every few months, and leave in a bottle next to the stove, so it's there whenever I need it. It lasts for yonks - I've never had a batch go off.
(Makes approximately 250ml)
- 500ml Balsamic vinegar - don't buy the expensive stuff for this, but don't buy the bottom of the barrel either
- 1/4c brown sugar
Ok, so this is all it takes:
Pour the balsamic vinegar into a pot big enough to hold it comfortably. Add the sugar, and bring to a simmer. You'll definately want to turn on the overhead extractor if you have it - boiling vinegar tends to have rather a pungent steam.
Simmer for 10-20 mins or until it reduces by half. Careful not to reduce it too quickly or too far, or it might burn.
Let cool slightly, and check you're ok with the thickness - you want it a pouring thickness, but which will leave a pretty trail on a plate. If you're happy with it, pour into a bottle. Otherwise, reduce more if need be.
That's it! Easy huh?!