Balsam sauce — indispensable attribute of Italian cuisine, he is called the king among sauces as he is capable to change in a magic way taste of salads, meat, fish and even desserts. Sauce received the name "balzamik" for health, anti-inflammatory and antiseptic properties.
History of balsam sauce
Balsam sauce (бальзамик) — the valuable food sauce of dark brown color having sweet-sour taste which is made from balsam vinegar. Traditionally this vinegar was made in the small Italian town of Modena.
Balzamik make from some grades of white grapes which after a press are stored in barrels of their special breeds of a tree. Such vinegar can grow ripe from 12 to 25 years. In process of evaporation, vinegar is poured in barrels of the smaller size.
"Balsam" vinegar acquired the name on the fact that it was originally used in medicine for an obrabatyvaniye of wounds and also recommended as plague medicine. At the moment any good European restaurant doesn't do without balsam sauce which is capable to impact relish both meat and fish, and to sweet dishes.
Classical balsam sauce
The following ingredients will be necessary for you for preparation of this juicy sauce: - 100 ml of balsam vinegar; - 1 cups of sugar; - a carnation — 4 pieces; - 1 tsps of cinnamon. In the small enameled pan pour in balsam vinegar and add granulated sugar, and then put a pan on average fire. Add some spice (carnation and cinnamon). If you don't love aroma of cinnamon and a carnation, then you can prepare бальзамик without spices. After you bring sauce to the boil, reduce fire to minimum. On such small fire sauce will be evaporated to a dense state within 30-40 minutes. During this time the amount of sauce will decrease twice. On appearance balsam sauce will resemble liquid honey. Filter ready balsam sauce and cool.
Creamy balsam sauce
It is required to you: - 2 tablespoons of balsam vinegar; - 2 tablespoons of a desi; - 2 tablespoons of olive oil; - onions — ½ pieces; - 50 g of parmesan; - 1 cups of cream. Wash onions, clean and crush by means of the blender. On a frying pan pour in mix olive and a desi and fry onions to a golden shade. Add cream and bring to the boil on small fire. Now it is possible to pour in balsam vinegar in a frying pan and in a couple of minutes the frying pan needs to be removed from a plate. Rub parmesan on a small grater and stir in sauce. Juicy balsam sauce is ready. The sauce made according to such recipe perfectly approaches meat, a bird, pasta and vegetables.
Balsam cream sauce
The sauce made according to this recipe is intended for the real gourmets. Cream sauce is surprisingly universal and approaches snack, salads, fish and meat dishes, desserts and fruit. It is required to you: - 1 cups of balsam vinegar. It isn't difficult to prepare such cream sauce at all, it is necessary to uvarit vinegar by 2-3 times. Pour in balsam vinegar in a pan, make a mark for designation of initial level. Bring бальзамик to the boil on average fire, and then you weary on very slow fire. You watch marks in a pan. To check whether sauce is ready, lower a spoon in a pan, and then raise. If dense liquid tries to keep step with a spoon, then balsam cream sauce is completely ready.