Balsamic Reduction Hot Sauce
gourmet pecan wood smoked hot sauces
This sauce was designed to be used as a sweet,sour and hot sauce, great on Ice Cream, Fruit, seafood and any other sweet sour and hot dish.
A little goes a long way!
As a naked sauce on Ice Cream (Vanilla, Mint, Coffee, Mocha or Chocolate), Melons -not just Cantaloupe, Strawberries (any berries), Cheese (especially a shaved Parmesan) and in Yogurt.
As a savory vinaigrette or glaze (use oil of choice) for Seafood (Fish and Shellfish), Poultry and Meats, Veggies and Stir Fry. Add to salad dressings of any kind.
This sauce is amazing in a big hoppy IPA or a Stout!
For a really great change, try a few drops in a Mojito or Mint Julep!
Pecan wood is used for the smoking of the peppers and in aging the White Balsamic vinegar and with the Vanilla bean gives this reduction sauce a unique savory flavor!
You’ve never had a hot sauce like this!
Balsamic Reduction Glaze
After pan grilling meats, poultry, seafood or vegetables; deglaze the pan with 3 tbsp. unseasoned rice wine vinegar and reduce by half. On reduced heat, whisk in a few tbsp. unsalted browned butter or Extra Virgin Olive Oil with a few drops of toasted sesame oil until well emulsified and whisk in the Balsamic Reduction hot sauce to taste. Drizzle the glaze over the dish.
Balsamic Reduction Vinaigrette
Whisk together 4 parts Extra Virgin Olive Oil to 1 part unseasoned rice wine vinegar and Balsamic Reduction
to taste. DO NOT OVERDRESS SALAD!
Ingredients:
Jalapeño, Red Bell and Habanero peppers and vanilla beans in a reduction of aged Balsamic and White Balsamic vinegars
2 oz. bottle $15.00
4 oz. bottle $26.00
Red Bell Peppers, Red Ripe Jalapeños and Habaneros twice smoked with Pecan wood and sun brewed with Pecan wood aged White Balsamic vinegar and blended with a reduction of 10 yr. aged Balsamic vinegar and White Balsamic vinegar. Mildly sweet, sour and HOT!
