Balsamic sauce is an indispensable attribute of Italian cuisine, it is called the king among sauces, because it is able to magically transform the taste of salads, meat, fish and even desserts. The sauce got its name "balsamic" for its healing, anti-inflammatory and antiseptic properties.
Pick your recipe
History of Balsamic Sauce
Balsamic sauce (balsamic) is a valuable dark brown food sauce with a sweet and sour taste, which is made from balsamic vinegar. Traditionally, this vinegar was made in the small Italian town of Modena.
Balsamic is made from some varieties of white grapes, which after the press are stored in barrels of their special types of wood. Such vinegar can ripen from 12 to 25 years. As evaporation takes place, the vinegar is poured into smaller barrels.
Vinegar acquired the name “balsamic” because it was originally used in medicine for treating wounds, and was also recommended as a remedy for plague.
At the moment, no good European restaurant can do without balsamic sauce, which is able to give a taste to both meat and fish, and sweet dishes.
Classic Balsamic Sauce
To prepare this savory sauce you will need the following ingredients:
- 100 ml of balsamic vinegar;
- 1 tbsp. Sahara;
- cloves - 4 pcs.;
- 1 tsp cinnamon.
Pour balsamic vinegar into a small enameled pan and add granulated sugar, and then put the pan on medium heat. Add spices (cloves and cinnamon). If you do not like the aroma of cinnamon and cloves, then you can cook balsamic without spices.
After bringing the sauce to a boil, reduce the heat to a minimum. On such a small fire, the sauce will evaporate to a thick state for 30-40 minutes. During this time, the amount of sauce will decrease by 2 times. In appearance, the balsamic sauce will look like liquid honey.
Finished balsamic sauce strain and cool.
Creamy Balsamic Sauce
You will need:
- 2 tbsp. l balsamic vinegar;
- 2 tbsp. l butter;
- 2 tbsp. l olive oil;
- onions - ½ pcs.;
- 50 g of parmesan;
- 1 tbsp. cream.
Wash, peel and chop onions with a blender. Pour a mixture of olive and butter into the pan and saute the onions until golden. Add cream and bring to a boil over low heat.
Now you can pour balsamic vinegar into the pan and after a couple of minutes you need to remove the pan from the stove. Rub the parmesan on a fine grater and stir in the sauce. Spicy balsamic sauce is ready. A sauce prepared according to this recipe is perfect for meat, poultry, pasta and vegetables.