balsamic vinegret

[Dead Eye]

i have been to many rest. that served this sauce on fish or meat. i have tried to duplicate rest. quality without any good results. anyone know how to make it?

thanks, john

[eppefour]

found this online.

a bit of balsamic vinegar - about 3/4 of how much salad dressing you'll need.
stir in a bit of dijon mustard
a dab of honey
dash of olive oil
maybe add some raw garlic.

also the supermarket sells it premade in the salad dressing aisle

[Dead Eye]

thanks. that seems to be a salad dressing. what i am looking for is a warm sauce to top tuna steaks with.
thanks, john

[gofshn]

buy the good balsamic and follow this recipe as stated. real balsamic contains no red wine in it and has been aged for a minimum of 10 years. heat the balsamic vinegar till it is almost boiling and add sugar while stirring gently until it becomes the consistency of syrup. reduce down till it gets thicker still about halfway between molasses and syrup over medium heat. allow to cool to about 100 degrees and pour over your favorite meat. this will add a nice glazing on meats when brushed and then broiled momentarily. but it is good also when it is topped on a piece of pork or a london broil. chicken works well too. top meats after they are cooked and just prior to serving.

[gofshn]

trust me Dead Eye, this is what you seek.

[Dead Eye]

Thanks!! Grilling tuna tonite. Can't wait till dinner time.
John

[WAHOONBOX]

I HAVE WATCHED GOFSHN AT WORK ON DA GRILL....HE BE DA MASTER....

GREAT TIPS HERE

[hotrodmarlin]

damn this is an awsome website...I am eating so well these days. I can't wait to try this one out- thanks

[HOLWACHAGOT]

buy the good balsamic and follow this recipe as stated. real balsamic contains no red wine in it and has been aged for a minimum of 10 years. heat the balsamic vinegar till it is almost boiling and add sugar while stirring gently until it becomes the consistency of syrup. reduce down till it gets thicker still about halfway between molasses and syrup over medium heat. allow to cool to about 100 degrees and pour over your favorite meat. this will add a nice glazing on meats when brushed and then broiled momentarily. but it is good also when it is topped on a piece of pork or a london broil. chicken works well too. top meats after they are cooked and just prior to serving.

I followed Gofshn's recipe and put it on some fresh SeaBiscuit Grouper chunks on kabobs. My inlaws now think I am a gourmet chef. The sauce is incredible when done as gofshn says. Thanks again to the Biscuit for the Grouper. Unreal delicious! HOLWACHAGOT

[gofshn]

you may doubt many things in life, but when it comes to my culinary skills do not even think about it!

i told you dude, it is the bomb isn't it!

try this sometime.

take asparugus, trim the cut ends off about 1/2 inch on the large (stalk side) end and take care not to mees up the tops because this is where a lot of your flavor comes from. now, put three stalks parallel to each other or in like a triangle formation. now wrap them with three strips of bacon perpendicular to the stalks so that the bacon holds the stalks together like a little log pile. make about ten to fifteen of these assemblies and then pour a bottle of french catalina dressing over them and cover with foil overnight. bake the next evening at 350 degrees for fifteen to twenty minutes and enjoy the wonderful flavor.