Best 3 Vinegar Reductions Recipes
Vinegar reductions are a versatile condiment that can add a delightful tang and depth of flavor to a variety of dishes. Made by simmering vinegar until it thickens and intensifies in flavor, reductions can range from sweet and syrupy to sharp and acidic, depending on the type of vinegar used. This article offers a collection of recipes for creating delicious vinegar reductions using different vinegars, such as balsamic, red wine, white wine, apple cider, and sherry vinegar. Each recipe provides step-by-step instructions, cooking tips, and serving suggestions to help you create flavorful reductions that will elevate your culinary creations. From classic balsamic reductions perfect for drizzling over grilled meats and roasted vegetables to zesty apple cider reductions ideal for glazing pork chops and adding a tangy kick to salads, this article has something for every taste and occasion.
Check out the recipes below so you can choose the best recipe for yourself!
RED WINE VINEGAR REDUCTION
This is a fantastic marinade to add to any meat while cooking.
Provided by Melissa Vincent
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Combine red wine vinegar, sugar, cinnamon sticks, cloves, and lemon zest in a saucepan. Bring mixture to a boil, stirring to dissolve sugar, and reduce heat to low. Simmer until the sauce reduces slightly and coats a spoon, about 10 minutes.
Nutrition Facts : Calories 36.6 calories, Carbohydrate 9.4 g, Fiber 0.7 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 6.3 g
VINEGAR REDUCTIONS
Drizzle these vinegar reductions over a simple piece of grilled or roasted meat, poultry, fish, or vegetables, or even a fruit salad or cheese platter. You can also use them as a base for salad dressings.
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Bring the ingredients to a boil over medium-high heat, stirring a few times to combine. Boil, undisturbed, until reduced to 1/3 cup. Let cool and store in the refrigerator in an airtight container up to 1 month.
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
Tips:
- Choose high-quality vinegar: The quality of the vinegar you use will greatly impact the flavor of your reduction. Look for a vinegar that is made from good-quality ingredients and has a rich, complex flavor.
- Use a variety of vinegars: Don't limit yourself to just one type of vinegar. Experiment with different types of vinegars, such as balsamic vinegar, rice vinegar, and white wine vinegar, to create different flavor profiles.
- Add flavorings: You can add a variety of flavorings to your vinegar reduction to create a more complex flavor. Common flavorings include herbs, spices, fruits, and vegetables.
- Reduce the vinegar slowly: The key to making a good vinegar reduction is to reduce it slowly over low heat. This will allow the flavors to develop and concentrate.
- Don't over-reduce the vinegar: If you reduce the vinegar too much, it will become too thick and syrupy. Aim for a consistency that is slightly thick and pourable.
Conclusion:
Vinegar reductions are a versatile and delicious way to add flavor to your dishes. They can be used as a marinade, a glaze, a dipping sauce, or a dressing. With a little experimentation, you can create your own unique vinegar reductions that will add a touch of sophistication to your meals.
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