Bal­samic Re­duc­tion

Alternative Medicine - - Quick Nutrition -

½ cup agave nec­tar 1 cup bal­samic vine­gar 1 shal­lot, halved Kosher salt and freshly ground black pep­per

Heat the agave in a small saucepan over medium-low heat un­til it thins out and is warmed, about 5 min­utes. Add the vine­gar and shal­lot, and gen­tly sim­mer, swirling the pan a few times, un­til the sauce has re­duced and thick­ened to the con­sis­tency of maple syrup and coats the back of a spoon, about 50 min­utes. Re­move the shal­lot and add a good pinch each of salt and pep­per. The re­duc­tion can be stored cov­ered at room tem­per­a­ture for up to 3 months. Ex­cerpted from Cross­roads by Tal Ron­nen with Scot Jones (Ar­ti­san Books). Copyright © 2015. Pho­to­graphs by Lisa Romerein.

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