Ming Tsai's Three-Vinegar Syrup
- Ready In:
- 1hr 2mins
- 2 cups balsamic vinegar
- 2 cups rice wine vinegar
- 1⁄2 cup chinese black vinegar or 1/2 cup an additional 1/2 cup balsamic vinegar plus 1 piece star anise
- In a nonreactive saucepan, combine the vinegars (and star anise, if using) and bring to a simmer over low heat. Continue to simmer until the mixture is reduced by about 80 percent and thickly syrupy, 1 to 1 1/2 hours. (If using the star anise, remove it after the first 30 minutes of cooking.) To test for proper consistency, drizzle a little of the syrup on a chilled plate. It should keep its shape when the plate is tilted. Use or store in refrigerator; will keep for 4 weeks.
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