Balsamic Glaze

I’m a bit of a rube, because I learnt about high-grade balsamic vinegar only recently when a good friend brought over a bottle from Italy. Like wine, the best balsamic vinegars are aged for months to years, and go for quite a premium. Compared to their regular counterparts, aged balsamic vinegars are much more viscous, taste less sharp, and have a sweet pleasant aftertaste. Rather than being an accompaniment to olive oil to drench crusty bread in, prized balsamic vinegars are drizzled over ice cream, or are used as a dip for parmigiano reggiano or strawberries. 

Or ice cream and strawberries together. I'm not picky. 

American Test Kitchen raised quite a bit of an ire when they proclaimed a recipe that converts cheap balsamic vinegar to aged balsamic vinegar "at 1/10 the price". I don't have the solid reputation that they enjoy, nor do I want to deal with the heat of balsamic vinegar connoisseurs (they exist!). But I'll just say that this recipe from the rigorous workstations of American Taste Kitchen tastes very, very good indeed.. 

I've been trying to eat healthier over the last year, and started having fruits and a salad for lunch at work. I also add the occasional avocado that's on sale, which initially raised a few eyebrows at work when I took a knife out of my bag. Still, a salad can be a little monotonous, but drizzling this balsamic glaze, alongside a handful of toasted nuts, became an instant game-changer for me in terms of adding flavour, satiety and texture. 

Balsamic Glaze

After taking these pictures, my latest batch of balsamic glaze was thicker and could be drizzled in a smooth stream. I've updated the instructions to reflect a longer cooking time.   

Original Recipe from American Taste Kitchen

INGREDIENTS
2/3 cup of cheap balsamic vinegar
2 tbsp sugar
2 tbsp port 

STEPS

1. Combine the three ingredients in a small saucepan, and cook over medium heat. When the mixture starts to simmer, reduce to low heat and continue to cook. About 10minutes in, the mixture would thicken and coat the side of the saucepan, and a rolling boil would develop. 

2. Continue cooking for about 5 more minutes until the mixture thickens up further, then remove from heat and then let cool.