Balsamic sauce and recipes for its preparation

Balsamic sauce is made from balsamic vinegar. The first known mention of balsamic vinegar dates back to 1046, when a Marquis Bonifacio presented a small barrel with a valuable product as a gift to the future King Henry II. So the tradition of "royal gifts" was laid-to give such kegs to kings and nobles. The kegs with expensive contents testified to their prosperity and served as dowries in families in which there were girls for marriage.

Balsamic vinegar (also known as "balsamic") is perhaps the most refined, with gorgeous flavor overtones and traditionally highly appreciated among all known food vinegars. By appearance it is a thick dark brown color, from the category of sweet and sour condiments, traditionally produced in the Italian settlement of Modena. It is sometimes identified with a simple grape vinegar, but the balsamic is produced by a completely different technology.

Technology of obtaining balsamic vinegar

Balsamic vinegar is made from white grape juice (certain varieties are required). For this, the raw materials are first compressed, and then boiled in large open boilers. Further, the resulting wort is cooled, filtered and poured into barrels of certain types of wood - cherry, chestnut, thuja, oak.

Then vinegar is given "ripen" 12 - 25 years, the aging time depends on the variety. Unlike wine, it is produced not in cellars, but in the attic. During the soaking period, as the excess moisture evaporates, the vinegar is poured into the barrels of an ever decreasing volume. At the end of the aging period, vinegar gets a taste of wood and has a complex aroma. In view of these complex ripening conditions, 100 kg of grapes are required to produce about 3 liters of vinegar. After maturing, the quality of the vinegar obtained is necessarily subjected to testing by a special commission, and, in case of a positive decision of the latter, the product gets the name of balsamic vinegar.

The production of this vinegar was handled by a limited circle of aristocracy and the middle class. The name "balsamic" appeared because it was originally used for medical purposes, and only later did its culinary properties become known - to give food a unique and exquisite taste. Use it in the literal sense of a drop - for cooking salads, soups, desserts, marinated fish in the most expensive restaurants in the world. Just a few drops of this seasoning perfectly add flavor to cheese, strawberry salad, ordinary omelette and even ice cream.

Make a home sauce very easily, in fact a sauce with a balsamic taste - it's vinegar. Below are some of the simplest recipes for balsamic sauce.

Balsamic sauce - recipe 1

Pour balsamic vinegar into the kettle or pot and cook until its amount is reduced by 2 times. We observe, after about 30 minutes of cooking over low heat sauce thickens - try. To do this, dip a lightly any clean stick into the sauce and then touch it to the cold surface (board, table, knife blade, plate). If the rod "stretches a string", then the sauce with balsamic vinegar is already ready. "Nitochka" should break at a distance of 1-1.5 cm, but if it continues to stretch further, the sauce is digested. To avoid mistakes, you need to do this test more often.

To prepare the drawings from the sauce we make a cone-envelope of parchment paper, pour the sauce there, turn the edges of the cone, carefully cut the "nose". The syringe for the decor of balsamic sauce is ready.

Balsamic Sauce - Recipe 2

Ingredients:

• Olive oil - 6 large spoons;
• Crushed garlic - a teaspoon;
• Sugar - 1/2 spoon (you can taste more);
• Salt - 1/4 teaspoon (you can do without salt);
• Balsamic vinegar - 2 tablespoons.

Preparation:
1. Put all components in a container with a lid. Shake vigorously. The sauce is ready.
2. Balsamic sauce is best served chilled, before use you need to shake. The sauce will be more delicious if you do it half an hour before eating.

Balsamic sauce - recipe 3

This sauce is perfect for meat dishes made of veal, beef, lamb, it will give the meat a sharp and piquant note.

Products:

• Balsamic vinegar (Jerez, Modena) - 2 tablespoons;
• Parsley, celery, dill. All together - 1 beam;
• Feathers of onions or garlic - a few;
• Flour - 1 large spoon;
• Broth cube - half;
• Water - ¾ cup.

Preparation:
Mix all the ingredients, except for greens, in a cold. Heat the saucepan with the contents over low heat. Cook with constant stirring until boiling. Put in the resulting sauce finely chopped greens, mix everything. The sauce should steep for a couple of minutes, after which it can be served.