30 June 2010

Marinade / Finishing Sauce: Modenaceti Balsamic Glaze

Twenty years ago, no one in the States had heard of balsamic vinegar; today, it's a staple in most kitchens.  The only thing better than balsamic vinegar is a sweet, sticky balsamic glaze.  Only problem?  It can take a while to reduce.  For a quick reduction in a pinch, I turn to the store-bought Modenaceti Balsamic Glaze.

FLAVOR - Medium-strength balsamic tang, with a smooth, syrupy-sweet finish
CONSISTENCY - Similar to a thin molasses, holds coating to food extremely well
APPEARANCE - Shiny black sheen, turns to brown when spread thin

SMELL - Slightly sweet balsamic vinegar
AVAILABILITY - Readily available

INGREDIENTS - Concentrated and cooked grape must 50%, balsamic vinegar of Modena 49% (wine vinegar, concentrated and cooked grape must, caramel color), modified corn starch, xanthan gum (thickener)

This stuff is great on pretty much everything, but here are some of my favorites: caprese salad, salmon and tuna steaks and filet mignon.  You can add it to carmelized onions for extra flavor, or even drizzle it over fresh fruit at dessert.

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