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This sauce was fabulous, and it couldn't possibly be easier to prepare. I just baked my tilapia and poured this rich, brown sauce over the top...perfect. I don't use a very expensive balsamic vinegar (I wish I could afford it! :) ) but this was even good with a mid-priced vinegar. Thanks so much for posting this! PS I used unsalted butter as suggested, and I would strongly recommend that future cooks do the same...the sauce somehow has a salty taste without that extra salt added.
We really liked the sauce. It IS good. We just thought that Tilapia is too mild a fish to stand up to this strong of a sauce. Balsamic vinegar on it's own is strong enough, but as a reduction, it packs quite a whallop. I used 25 year old aged Balsamic vinegar, so maybe the problem was mine...the longer the age, the stronger the vinegar. But, I did make it again last night as a sauce for a pork roast. Outstanding !
I don't think it needs to be reduced. I only used like a T butter. We liked it, but prefer lemony tilapia.
I made this yet again tonight and even my very picky husband raved about this sauce! I have made it before and served it on tilapia and also chicken and it is fabulous! This sauce is easy to make and tastes fabulous! I love balsamic vinegar and have all kinds and all ages (my oldest is 17 years or so the bottle says!) and am always looking for recipes for sauces that incorporate it. Thanks!
Super quick and easy! This made a fast fish dinner much tastier. Thank you!
This sauce is fantastic! I would have never thought of boiling down balsamic vinegar into a syrup. I'm still a novice, and preheated my saucepan, which made the vinegar splash up and noxious fumes to choke me, but i took it off the heat and everything worked out.
WOW!! This has a great sauce!!!! If you love balsamic vinegar like i do, PLEASE give this a try!!! You will thank me!!! Enjoy!!!! Thanks CountryLady!!!
That was one good recipe! So simple and very good!!!! Thanks!
Thanks for a great fish recipe! I used orange roughy, about half of the butter called for, and an extra splash of balsamic vinegar (I really love balsamic vinegar!). It come out wonderfully.