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Chex Mix
Lidey Heuck
237 ratings with an average rating of 4 out of 5 stars
237
1 hour, plus cooling
Published May 29, 2024
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Mix the vinegar and sugar (if using) together in a medium saucepan. Bring to a boil over high, then decrease the heat to maintain a strong simmer and cook until reduced by about half, 15 to 20 minutes. The reduction will lightly coat the back of a spoon when done and should be the consistency of maple syrup when cooled. (The mixture will thicken as it cools.)
Cool completely before using. Reduction will keep, refrigerated in an airtight container, for up to one month.
How would this be over grilled salmon? Any other ideas for using this recipe?
What quality vinegar do you use.
I’ve been making this for decades and I use the cheapest, store brand or generic. I usually don’t add sugar. To use a good balsamic is a waste, the whole point is to make something delicious out of a cheap bottle. Put this on a baked potato or even better a fire baked potato that you wrap with foil and cook in the embers of a fire. It’s similar to Vincotto which is pricy.
A better method, but one that takes much longer, doesn't require sugar. Place balsamic in a jar and cover with cheese cloth. Let sit at room temp for a couple of months. Keep several batches going at 3 week intervals and you will never run out.
The best method is to buy aged balsamic vinegar.
This glaze with brown sugar or just reducing Balsamic Vinegar alone by 1/2 to 2/3 makes for a very nice syrup drizzled over Vanilla Ice Cream. Try a small amount for your first sampling. It won’t be your last.
Also good drizzled over fresh strawberries.
Reduction will keep, refrigerated in an airtight container, for up to one million years.
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