Since the cranberry balsamic incident, a few days ago, used up our dark balsamic in the pantry, I discovered that we had some white balsamic available and considered trying it in a reduction. Would it work similar to dark balsamic? Perhaps it would have a lighter color. Maybe it wouldn’t be as syrupy.
Until next time...
Let’s just say, you need to take care to watch this process carefully, because we’ve had another situation. As I took an afternoon siesta, dear Chef Husband stepped in to make the reduction. A few errands around the house and a couple of phone calls later, his reduction got too hot also and the now no longer white balsamic was scorched. It even happens to the pros.
This comedy of errors is teaching us a great lesson in patience and perseverance. Mark my words, I will master the balsamic reduction. Maybe we should just stick to the original, keep-it-simple, dark balsamic reduction. But you know we won't. ;-)
Until next time...
Culinarily Yours,