BALSAMIC GLAZE: the Art of a Good Sauce

If there were such a thing as celebrity sauce, for all its goodness and purpose, Balsamic glaze would be it. Some may think that, like the rest of numerous drizzling accents and sauces, this particularly exceptional reduction is just a typical and ordinary sauce. The art of a good sauce can be best seen on its origin and tested quality. Made from the dreadfully coveted vinegar, balsamic glaze is but one of the many versions of the immense versatility of balsamic vinegar. It’s not just any other simple vinegar you can find in the market. Balsamic glaze is but a sophisticated way to label the end-product of balsamic reduction. In fact, it has traced a long rich history since the 11th century.

Especially in Modena, balsamic vinegar has undergone a unique and arduous process that defines how remarkably good this condiment and ingredient can be. Its meticulous and traditional production has been unremittingly passed down from one generation to another. Balsamic vinegars are generously made from grape pressings which are then stored in barrels, to age. To enhance the character and defining taste of the vinegar, quality woods are used as barrels. These include mulberry, ash, chestnut, juniper and the most recommended, above all, is oak. Each essential phase of the process has been scrutinized and strongly monitored to guarantee perfect quality of the vinegar, for a superb tasting sauce, on vegetables and a thin glaze perfect for roasted meats and fruits. Balsamic vinegar can be categorized in different ages and quality. Younger aged vinegar which is approximately 3-5 years is thinner (more moisture) and is more ideally suitable for salad dressings, epicure sauces, and fruit dips. For those that age 6 to 11 years, they work well as marinades and sauces for casseroles since they are thicker and are tackier when it comes to flavor. Quality vinegars are those that age from 12 to 150 years as maximum. They are irresistibly great for seasoning meat and steaks with its essentially unique flavor and texture, which most commonly is used for dipping as an appetizer, or a drizzle on dessert.  

Reducing balsamic vinegar can also be done by simply heating it steadily. Some actually add on other ingredients and flavorings to enhance the glaze for a finer taste. You can toss in some rosemary, bay leaves, cloves, thyme, honey, and many other herbs and spices that you prefer. However, it is safe to say that balsamic vinegar already has this unique biting taste which goes perfectly well even when used solely or without any additional elements. Some add honey or sugar to sweeten it, but its natural sugary taste has proven well enough without the aid of additional ingredients. There is not a detailed and lengthy procedure to make your own glaze. It’s simple and very basic. You just heat the vinegar, put on some additions if you want, and just let it simmer until it reaches half its original volume. It can go a long way indeed. Balsamic glaze can be conveniently stored away and chilled until needed. Whether it’s for a hearty steak with fresh green salads or mixed fruits, drizzle them with balsamic glaze and it’ll do most of the work.