Balsamic Drizzle

INGREDIENTS

INSTRUCTIONS

Balsamic vinegar, that musty, dark, aged-in-wood variety many of us
have fallen in love with, makes a wonderful syrup when cooked down to
about half its volume. You can drizzle this amazing stuff over more
foods than you'd ever imagine" everything from roasted vegetables and
bean soups to potato dishes and Pizzettas. It's even great on
pancakes, fruit, and frozen desserts. This might just be the most
versatile one-ingredient sauce ever. (Added bonus: it's fat-free.)
* You don't need to use an expensive brand of vinegar for this
recipe. In fact, the ordinary, more moderately priced supermarket
varieties work the best.
* Store Balsamic Drizzle in a covered container in the refrigerator
or at room temperature. Theoretically, it will keep forever, but
undoubtedly you will use it up sooner than that.
Preparation time: 30 minutes (1 minute of work) Yield: _ cup (easily
multiplied)
1) Place the vinegar in a small saucepan and heat to boiling. (You
might want to open your kitchen windows-- this gives off strong
fumes!)
2) Turn the heat way down, and simmer uncovered for about 30 minutes,
or until the vinegar is reduced in volume by more than half.
3) Transfer to a bowl, cover tightly, and store indefinitely at room
temperature. NOTE: If it becomes too thick as it sits around, you can
loosen it up by zapping it briefly in a microwave.
www.molliekatzen.com 2/99
Recipe by: Adapted from Mollie Katzen's "Vegetable Heaven."
Converted by MM_Buster v2.0l.

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