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.
Was this review helpful?
22 users found this review helpful
I can't really give this recipe a fair rating, because I was unable to complete it as written....