Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Balsamic Glaze

Preparation info

  • 4 fl oz

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Standard balsamic vinegar 8

Method

Procedure

Preparation

  1. Combine the vinegar and sugar in a small, nonreactive saucepan.
  2. Stir the mixture over low heat until the sugar dissolves.
  3. Reduce the mixture by half very slowly over low heat.
  4. Open-pan cool.

Holding

Refriger