The other day i was just sitting around and trying to figure out what do use my white balsamic vinegar on besides a salad dressing? Then "boom" I might as well try reducing it! I decided to cook pork chops and use the pan drippings a for my reduction. I also chose to make a potato puree with fresh rosemary and black truffle oil. My green beans were fresh and I sauteed them in a dollop of bacon fat. I told my wife what I was making and she was like, that sound ok... The first bite into the chops, and her eyes lit up! White balsamic, chicken stock, shallots, and pan drippings are as serious as they come! The potato puree was nothing to joke about either.
This meal was just as fun to eat as it was to make. I try to think a little outside the box when I cook, but sometime trial and error helps. White balsamic to me is a little more milder than its darker brother. I will be trying to reduce it with a dry white wine soon, so please stay tuned. If you have any questions or want recipes please let me know.
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