I see in one of Jean's threads that you are all talking about Crema di Balsamico. The commercial one I use is by Casa Rinaldi ( Italy) but I do make my own glaze for steak, vegetables, tomatos and salad greens.
Put into a saucepan 2/3 cup balsamic vinegar, 1/2 cup water and 1/2 cup brown sugar. Bring to boil and simmer 6 to 8 minutes or slightly thickened and syrupy. Can be used hot over meats or cool to spoon over salad/vegetables.
Looking at the Crema bottle, the ingredients are simple. Concentrated grape must ( which I dont have access to!!), balsamic vinegar ( 20% only??), modified starch and antioxidant. Hmmmm.
I have used my glaze very sucessfully on strawberries when I have not had the ' proper' stuff about. Also on occasion, I have further reduced it to intensify.
Give it a go.
Put into a saucepan 2/3 cup balsamic vinegar, 1/2 cup water and 1/2 cup brown sugar. Bring to boil and simmer 6 to 8 minutes or slightly thickened and syrupy. Can be used hot over meats or cool to spoon over salad/vegetables.
Looking at the Crema bottle, the ingredients are simple. Concentrated grape must ( which I dont have access to!!), balsamic vinegar ( 20% only??), modified starch and antioxidant. Hmmmm.
I have used my glaze very sucessfully on strawberries when I have not had the ' proper' stuff about. Also on occasion, I have further reduced it to intensify.
Give it a go.