Today's Tools

Mandarano Balsamic Reduction

I love this balsamic reduction! If you have ever taken the time to reduce your own balsamic vinegar, you know it is time-consuming and expensive. We have found the perfect reduction so that you don't have to take the time, and can focus on creating the perfect dishes. It is ready to use with no additional cooking.

I mainly use it on roasted vegetables. It adds just the right amount of sweetness to your dishes. But, the best thing about this reduction is how versatile it is. Use it as a finishing sauce on beef, chicken and even fish. It is also great on pasta or fruits.

Here is a fantastic recipe to try out:
Glazed Ribeye Steak
Two (3/4-inch-thick) boneless rib-eye steaks (3/4 lb each).
1 tablespoon coarse ground pepper
1 T. butter
1/2 T. oil
2 T. Balsamic Glaze

Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt.

Heat 1/2 tablespoon oil with 1/2 tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks about 4 minutes on each side for medium-rare.

Transfer steaks to a platter. Add 2 tablespoons of Balsamic Glaze to pan, scraping up brown bits. Remove from heat and whisk in 1/2 tablespoon butter until melted. Drizzle sauce over steaks.