Balsamic Reduction


Half small onion sliced
1 teaspoon Ina-Paarman Stock (mixed in ½ cup water)
1l Balsamic vinegar

  1. Blanch the onion in the stock until translucent.
  2. Add all the vinegar.  Boil for +/- 40 min or until slightly syrupy.
  3. Put mixture into a heat-proof blender and process until smooth.

          - Chill and enjoy with salads-

Balsamic Vinegarette

1l Water
Half cup Ina-Paarman stock powder
500ml Balsamic vinegar
1 tablespoon mixed herbs

  1. Bring the stock to a boil
  2. Add the herbs and Balsamic vinegar
  3. (You can add some honey +/- 50-70g at this point)
  4. Add the Flurry in small quantities stirring (whisking) well during each addition until the fluid is thick  enough to suspend the herbs
  5. Remember the dressing thickens more with cooling