Condimento Balsamico Tradizionale

Ingredients

Equipment Needed

• •Small heavy-bottomed saucepan (2-quart)
• •Wooden spoon
• •Small glass bottle or jar for storage

Instructions

1. 1

   Select your vinegar

   Read the label. You want Aceto Balsamico di Modena IGP with the European Union's blue and yellow seal. The ingredients should list grape must and wine vinegar, nothing else. If you see caramel coloring, put it back. If the bottle costs less than ten dollars, it is probably not worth reducing. Spend a little more now.

   The word 'tradizionale' on the label has legal meaning. Only vinegar aged at least twelve years in the traditional battery system may use it. Do not confuse marketing language with protected designations.
2. 2

   Begin the reduction

   Pour the balsamic vinegar into a small, heavy-bottomed saucepan. A two-quart pan is ideal. The wider the surface area, the faster the evaporation, but too wide and you risk scorching. Bring to a gentle simmer over medium-low heat. You should see small bubbles breaking the surface, nothing more vigorous.

3. 3

   Reduce slowly

   Lower the heat to the minimum setting that maintains a lazy simmer. The vinegar will release sharp, acrid fumes at first. This is the harsh acidity leaving. As the reduction progresses, the aroma softens and sweetens. Stir occasionally with a wooden spoon. Do not walk away. This requires attention.

   Open a window or turn on your exhaust fan. The initial fumes can sting your eyes and throat. This is normal. It passes.
4. 4

   Test the consistency

   After 30 to 40 minutes, the vinegar will have reduced by roughly half. Dip a spoon and let it cool for a moment. The condimento should coat the back of the spoon and drip slowly, like warm honey. If it runs like water, continue reducing. If it has thickened to tar, you have gone too far. The reduction thickens considerably as it cools, so remove it from heat while it still seems slightly loose.

5. 5

   Adjust if necessary

   Taste the reduction once it has cooled slightly. Good balsamic needs nothing. If your vinegar was younger or more acidic, you may add a tablespoon of honey to round out the sharpness. Stir it in while the reduction is still warm. This is a correction, not an improvement. Better vinegar needs no correction.

6. 6

   Cool and store

   Remove from heat and let cool completely in the pan. The condimento will thicken to a syrupy consistency as it reaches room temperature. Transfer to a small glass bottle or jar. Store at room temperature, not in the refrigerator. Cold thickens it too much and dulls the flavor. It keeps indefinitely.

Chef Tips

• •True Aceto Balsamico Tradizionale di Modena DOP needs no reduction. It arrives already perfect after decades of patient aging. If you can afford it, buy a small bottle and use it by the drop. It will change your understanding of what balsamic can be.
• •Use this condimento with restraint. A few drops over a wedge of aged Parmigiano-Reggiano. A drizzle over ripe strawberries. A thin line across grilled beef. More than this overwhelms. The balsamic should accent, never dominate.
• •Never cook with your reduced condimento. The heat destroys its complexity. Add it only at the moment of serving, directly onto the finished dish.
• •The quality of your starting vinegar determines everything. A three-year IGP balsamic produces a noticeably better reduction than a sixty-day minimum. The extra cost is worth it.

Advance Preparation

• •The condimento keeps indefinitely at room temperature in a sealed container. It may thicken over time. If it becomes too thick, warm gently in a pan of hot water.
• •Make this well before you need it. The flavor mellows and improves after a day or two of rest.

Frequently Asked Questions

Nutrition Information

1 serving (about 20g)