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Nancy LC
Fri, Oct-05-07, 14:34
Here's a link to the original recipe: http://www.epicurious.com/recipes/food/views/233982

I just used this with green onions, instead of shallots and I used Erythritol instead of sugar. It came out YUMMY and the sauce became lovely and thick.

It was VERY quick!

Next time I might chop up a bit of garlic for it.
LukeA
Fri, Oct-05-07, 21:23
Sounds good!

Did using just the erythritol cause any issue with to much of a "cool mouth" feel/taste at all?
Nancy LC
Fri, Oct-05-07, 22:54
Not that I noticed but it doesn't use a lot either, it just balances the acid a bit.
Blondie888
Fri, Oct-05-07, 23:22
Nancy, what sort of balsamic vinegar did you use? I'm going to an Italian market sometime next week, and wanted to get a "good" one. I have one that's like normal vinegar but from what I've heard the better ones are sort of syrupy.
AceofCarbs
Mon, Oct-08-07, 10:31
Sounds yummy!