Jul 26, 2010
I can't really give this recipe a fair rating, because I was unable to complete it as written. After I reduced the balsamic vinegar, I left it to cool as directed. When I came back 20 minutes later, I was left with a thick, sticky ooze in the bottom of the pan that could barely be scooped out, let alone poured. I had used all of my balsamic vinegar to make this, and had to serve it in 30 minutes, so I placed the "ooze" in my food processor with 1/4 cup of white wine vinegar. I blended that while drizzling in 1/4 cup of olive oil, and then strained the whole thing. The final product was delicious, but not at all what I anticipated. So watch your vinegar very closely, and don't let it reduce too far. But if you do, you can try my method to save it.
—Andrea W
