Recipe calls for “syrupy balsamic vinegar”

[Anonymous]

Does that mean I make a reduction or I buy one like this?

https://www.target.com/p/alessi-premium-balsamic-reduction-8-5oz/-/A-50273539

[Anonymous]

I dont know what the recipe is, but I'd just use that.

[Anonymous]

Wegmans has balsamic vinegar syrup.

[Anonymous]

I'd probably make a reduction because I hate cooking less than shopping so anything that keeps me out of Target on Thanksgiving week is fine.

But if you are going to get other stuff, or feel the opposite, I think what you link is equally fine.

[Anonymous]

Anonymous wrote:I dont know what the recipe is, but I'd just use that.

Ina Garten’s roasted balsamic Brussels sprouts

[Anonymous]

I think that's also called a glaze. They have it in most grocery stores.

[Anonymous]

The glaze is very easy to make. Reduce the balsamic vinegar and you have glaze. Stores charge too much for glaze.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I dont know what the recipe is, but I'd just use that.

Ina Garten’s roasted balsamic Brussels sprouts

Oooooh, those are yummy!!! I've used both a reduction I've made AND the balsamic glaze you buy in a glass jar. Frankly I don't think anyone noticed the difference except for me. Go for the easy jar.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I dont know what the recipe is, but I'd just use that.

Ina Garten’s roasted balsamic Brussels sprouts

I am the op above you, this recipe is delicious!

Since it’s a drizzle and not an ingredient that’s cooked in, I really don’t think you can go wrong. Go with what’s easier.

[Anonymous]

Either way. Cooking is easy but my kids hate the smell. It's a fine line between thick and burned ,if you've never made it before.

[Anonymous]

Anonymous wrote:Either way. Cooking is easy but my kids hate the smell. It's a fine line between thick and burned ,if you've never made it before.

This is good input.