To make a balsamic reduction, simply simmer one cup
of regular balsamic vinegar in a saucepan on medium - high heat, (allowing it to bubble for about 7 - 10 minutes) until it's reduced in volume and has some body.
Regular balsamic vinegar will darken your dressing so if you don't have white I recommend substituting apple cider vinegar (a little less) and a dash of liquid sweetener.
I recommend using an aged balsamic (with a thick texture), or cooking down
some regular balsamic vinegar — you simply pour balsamic in a pot and boil gently over medium heat until it is reduced.
Do you think rice vinegar (unseasoned) or
regular balsamic vinegar would be a good substitution?
It's lighter and slightly sweeter than
regular balsamic vinegar, which is perfect for this Roasted Mushroom and Tomato Pasta Salad.
If you don't have the glaze,
regular balsamic vinegar would work just as well.
Add 1 tablespoon white or
regular balsamic vinegar, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon chipotle chile powder, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and stir.