Creating a Balsamic Vinegar Reduction Made Effortless with Thermomix
Balsamic vinegar reduction is a culinary delight, and although it’s a simple process akin to boiling water, it’s one of those tasks that the Thermomix executes with unmatched precision. Much like kneading bread, cooking rice, crafting custard, sorbet, nut milk, zabaglione, or soup, this kitchen marvel excels at making Balsamic vinegar reduction shine.
While crafting a Balsamic vinegar reduction might not warrant an entire blog post due to its ease, Thermomix enthusiasts who have yet to explore this endeavor may find this page to be the perfect nudge to try something novel, enjoyable, and versatile. It straddles the line between liquid and solid, offering a surprising array of possibilities. Whether you wish to elevate a dish or infuse it with a casual or quirky flair, this tart Mediterranean syrup will have you licking your fingers in delight.
Vinegar’s Finest Hour!
For aficionados of savory flavors, this syrupy vinegar elixir is the proverbial icing on the cake. Yet, it can also play a delightful role alongside fruits and sweeter treats, either enhancing their taste or offering a delicious contrast. Here are some of the ways I relish Balsamic vinegar reduction:
1. Drizzled over pizza.
2. Used to create artistic designs on pumpkin soup (or nearly any soup).
3. As a dip for roasted or fried potatoes, or even polenta fries.
4. Drizzled over salads or mixed with oil (or mayo), herbs, and a splash of citrus for a zesty dressing.
5. Straight up on sliced cheese (think aged white cheddar, Gruyere, Gouda), cheese sandwiches, or a classic BLT.
6. As a delightful accompaniment to a cheese omelet or scrambled eggs.
The Fundamentals
To fashion a superb Balsamic vinegar reduction, take a decent full-bodied Balsamic vinegar, apply heat to evaporate some of its water content, and watch it transform, thickening and intensifying in flavor. A touch of additional sugar (honey, maple syrup, or port wine) expedites the process. (This is where the Thermomix truly shines, effortlessly heating and stirring with precision, requiring minimal attention.) Extend the heating time for a syrupy, caramelized result, or reduce it less for a more liquid consistency ideal for drizzling and incorporating into dressings. The goal is a thin to medium syrupy texture reminiscent of chocolate syrup.
First-Timer? Consider These Tips for Crafting Balsamic Reduction:
1. Beware of the strong fumes emitted as the vinegar cooks. If you have a kitchen fan, activate it before commencing. Avoid leaning over the Thermomix while it’s cooking to inhale the sharp aroma.
2. There’s a fine line between “reducing” and “caramelizing.” Once the liquid reduces by half and begins to thicken, you’re on the right track. Even if it appears only slightly thicker than usual, that’s a good sign, as it will continue to thicken as it cools. Overcooking (to about 1/4 to 1/3 of the original volume) results in caramelization, which is still tasty but less pourable from a squeeze bottle. Beyond caramelization lies burning, which is not ideal. I recommend removing the reduction from the Thermomix just as it begins to thicken and before caramelization sets in.
Balsamic Vinegar Reduction
What's Needed
- Thermomix
Ingredients
- 250 gms Balsamic vinegar
- 30 gms Honey see notes
Instructions
- Add balsamic vinegar and honey to the TM bowl250 gms Balsamic vinegar, 30 gms Honey
- Place on the lid but NO Measuring Cup (MC)
- Set Thermomix to 15 minutes | Varoma | Speed 1
- At the end of the cook, check for consistency of the reduction by using the spatula test - see notes
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