Really. What can't you use balsamic vinegar for? In recent years I've become a little obsessed with this and the more I learn about it, the more I see how versatile this fermented grape nectar really is.
Here are my top 10 ways to utilize balsamic vinegar, in no particular order:
1. Salad dressing
2. Adding finishing flavor to roasted Brussels sprouts
3. Make a balsamic reduction to use with grilled meats (instructions below)
4. Balsamic reduction on a crostini appetizer
5. On a tomato basil salad (nothing says yum like basil and balsamic vinegar! ) )
6. Paired with garlic and olive oil for a steak marinade
10. And, if it had been appropriate to drink it, then I would! I may have had a sip (shh).
To make a balsamic reduction, put a cup of cheap balsamic vinegar in a pan and bring to a boil.
Lower the heat too low so that it has been bubble, but not a rolling boil. Cook for about 15 to 20 minutes, stirring occasionally until the vinegar reduces to about 1/2 to 1/4 cup. When it starts to coat the pan, that's about the time you'll remove it from the heat.
If you prefer balsamic vinegar in its own natural state, you'll love balsamic reduction. Make a bundle and store it in the refrigerator to work with on all the abovementioned.
