Balsamic Reduction is a modern Fusion recipe for what has become a classic sauce of reduced balsamic vinegar thickened with cornflour (cornstarch). The full recipe is presented here and I hope you enjoy this classic Fusion version of Balsamic Reduction.
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Ingredients:
1 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
480ml balsamic vinegar
1 tsp fresh thyme, chopped
1/2 tsp cornflour
2 tbsp water
lemon juice and salt to taste
Method:
Heat the olive oil in a small saucepan, add the shallot and garlic, frying until lightly browned. Then add the balsamic vinegar and thyme.
Bring the mixture to the boil whilst making a mixture of the cornflour and 2 tbsp water. Add this mixture to the pan and whisk-in thoroughly. Reduce the mixture to a simmer and continue cooking until the liquid has reduced to a third its original volume.
Remove from the heat, strain through a sieve then season with salt and lemon juice.
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