Almost any simple dish can be made a delicacy by complementing it with spicy additives and achieving a special zest in taste. This zest is given to dishes by balsamic sauce, the recipe of which may vary, depending on the purpose - for salad, meat, vegetables or beauty. Even the exacting gourmets will be completely satisfied - thanks to the special aftertaste and aroma of the dish with this amazing dressing.
Balsamic sauce is a mixture of balsamic vinegar with spicy and fragrant spices and spices. Such sauces are very useful for digestion and health in general, as they are rich in antioxidants and healing substances. This is an exclusively natural product, not exposed to heat treatment(unless on a steam bath).
Home cooks can create their own balsamic-based liquid formulations and every time it will be a masterpiece! Therefore, we will give some basic recipes which you can modify to your liking.
Balsamic sauce - classic recipe
You have most likely seen on television programs on culinary topics, how professional chefs decorate their dishes with patterns using a viscous brown mass. This is exactly what balsamic sauce is! In addition to its decorative function, it can also serve as an exquisite dressing for salads and an addition to meat and fish dishes.
Balsamic sauce is easy to make! It is enough to reduce the balsamic vinegar by half! We need about half an hour of time and patience. We boil it over low heat and check the liquid for ductility: if a thread about 1.5 cm long stretches behind the spoon, then the flavoring dressing is ready.
If we digest, then it stretches without breaking off. In principle, in this case, you can add another 1 tsp. or 1 tbsp. vinegar. But it's better to follow the preparation!
For sauce patterns, fold the sheet parchment paper cone, pinch the edges with your hand and pour boiled vinegar into it. Carefully cut off 2-3 mm from the top of the cone (“nose”). We squeeze the viscous composition into the intended places, drawing patterns. The beauty of the presentation always increases the appetite!
* Cook's advice
Even more delicious balsamic you can create (namely, “create”!) If you boil vinegar with clove buds, juniper buds, cinnamon and sugar.
For 100 ml of dark balsamic vinegar, take 1 tsp. ground cinnamon, 4 clove buds, 4 juniper cones and 2 tbsp. Sahara. Boil down the balsamic with the addition of all components until viscous, and then strain. Use as directed after cooling.
Balsamic salad dressing
Ingredients
- - 100 ml + -
- - 1 tbsp. l. + -
- - 1 tbsp. l. + -
- - taste + -
- - 0.5-1h. l. + -
- — 6-8 peas or to taste + -
- Spicy herbs - to taste + -
Cooking
This balsamic vinegar dressing recipe gives you a salad dressing that will become an elusive highlight of your kitchen - recognizable, but secret to everyone. Let's cook! We mix all the ingredients ... Done! For more uniform consistency take dried spices, for example, Provencal, or Mediterranean collection. Take the recipe as a base, and you can modify the set of herbs according to your preferences and what is in stock. If you are allergic to honey, you can replace it with caramelized sugar. Also, professional chefs advise adding a couple of tsp to the base version of the sauce. pumpkin oil. Impressive!
Cream - balsamic sauce - dressing option
This recipe is suitable for preparing dressings for any salads (even fruit ones) or as a cold gravy for meat or fish.
To prepare the dressing, we need: olive oil- 50 ml; balsamic vinegar - 4-5 tablespoons; salt - a pinch; sugar - a coffee spoon .; ground pepper - according to taste preferences; oregano and other dry ground herbs - to taste.
By whisking olive oil and vinegar until thick, we get a cream that wraps the components of a salad mixture or beautifully coats pieces of fish or meat. Already in ready cream we add the rest of the ingredients and beat again. The perfect dressing for salads!
Cream sauce with black balsamic vinegar
Ideal for serving meat and fish! Although you can use it for dressing seafood salads or for Italian risotto.
Ingredients
- Balsamic black - 70 ml
- Oil grape seed or olive - 200 ml
- Honey - 1 tbsp.
- Sea salt - to taste
- A mixture of ground peppers - to taste
Cooking
We heat honey in a water bath. Remove from heat and begin to pour in the oil in a thin stream, while whisking the mixture with a whisk until it thickens. In the finished cream, add salt and a mixture of peppers to taste. We use it as intended!
As you can see, one of the most ingenious gastronomic creations is prepared very simply! Based on it, you can prepare many exceptional dressings and creams for gourmet cuisine! Balsamic vinegar sauce, the recipe of which we have presented to you in several versions, can surely become a highlight of your kitchen!
Cream - sauce
Balsamic vinegar is an interesting and useful product, which can be useful in the household for many people. Learn how to make balsamic vinegar at home with three recipes below. Choose the most optimal for yourself.
Recipe #1
The first recipe will help you prepare balsamic vinegar at home using affordable and inexpensive ingredients. For this you will need:
- 400 milliliters of grape vinegar with a concentration of 9%.
- 400 grams of fresh cherries.
- 1 lemon.
- 1 tablespoon sugar (preferably brown sugar)
- Cinnamon - half a teaspoon.
The recipe itself is quite simple. First you need to remove the pits from the cherries. After all the bones are removed, mash the berries and add all the other ingredients to the resulting fraction.
Put the resulting product to cook and, stirring, bring to a boil. Simmer the balsamic vinegar on low heat for about 15 minutes.
For insisting, several days of exposure in the refrigerator will be enough. After insisting, the resulting product must be filtered through a gauze scarf and left to be stored in a dark room in a glass container.
Recipe #2
Balsamic vinegar differs from other products in its high price, but you can prepare this product at home. Balsamic Vinegar Ingredients this case obscenely simple: basil and vinegar.
For a serving of 250 grams, you need 230 grams of vinegar (9%) and another 20 grams of basil. The first thing to do is wash and dry the basil. Now that it has dried, you need to take the container in which the balsamic vinegar will be stored and dip the basil leaves into it. It must be clean and dry.
Pour natural vinegar into our container and leave to infuse for several weeks. After 14 days, balsamic vinegar becomes bright and rich in color. The longer it brews, the tastier it becomes.
Recipe #3
This recipe is also simple, and its cost is summer time cheap. To prepare balsamic vinegar, you will need 3 kilograms of grapes, 200 grams of sugar and a quarter liter of water.
The first step is getting grape juice. To do this, you can use gauze or a juicer. Then, when the juice is obtained, it is necessary to mix it with the remaining cake for better fermentation. Mix all the ingredients in a large jar and leave to infuse in a dark place for 4 months. Instead of a lid, you need to put on rubber glove so that you can see if the fermentation process is going on and carbon dioxide can escape.
To improve the properties of such a product, you can add basil, lemon, cinnamon at the end of cooking.
The use of this product is a classic moment in Italian recipes. Balsamico is mainly used in salads. Vinegar is added neat or mixed with olive oil. Such a dressing can be sprinkled on a salad, but you can serve balsamic oil with butter in a separate bowl - by soaking bread in it, your guests will plunge into the incredible atmosphere of sunny Italy.
Balsamic vinegar is also widely used as a marinade for meats and vegetables. In seafood salads, balsamic vinegar delicately emphasizes marine notes.
Balsamic will be a nice addition to summer fruits. For example, with strawberries, he "plays" simply divine!
Now you know how to apply and how to make your own balsamic vinegar at home!
Many have heard of such an exquisite Italian seasoning as balsamic, or balsamic vinegar. It has a bright and rich aroma and a traditional sweet and sour taste with light fruity note. And there is no need to talk about its useful properties. It is in demand in cooking, medicine, and even in the cosmetic industry. But not every housewife has heard of such a product as balsamic sauce. It is often referred to as balsamic cream or balsamic glaze. Nevertheless, at the moment it is becoming quite popular not only due to its original palatability but also useful properties for the body.
History of origin, composition and types of product
The origin of balsamic cream sauce is closely related to the origin of its main ingredient - balsamic vinegar. This seasoning was first mentioned in 1046, when it was presented as a gift to the future king Henry II. For a long time, it was considered an aristocratic product and was available only to rich people of noble birth. This vinegar comes from the Italian province of Modena. Initially, it was used exclusively for medicinal purposes, hence its name "balsamic" - used to make balms.
Italy also owns the idea of obtaining an exquisite viscous sauce based on this product. Its difference from vinegar is that it contains additional components, on which the characteristic density and viscosity of the product depends. It is no wonder that this sauce has found wide application in fine Italian cuisine, as well as among English gourmets.
Balsamic cream is a thick, viscous liquid with bright aroma berries and a slight sweet and sour vinegar note. Its color varies depending on the ingredients that make up its composition, but classic sauce has a rich wine-brown color.
It is made from balsamic vinegar, which is boiled down to a viscous mass during cooking. It may also include grape must, flour and a little lemon juice. As the liquid evaporates, the sauce acquires a uniform, thick, creamy consistency. This is where one of its names came from - cream. Sugar is not put in real balsamic sauce, it should be sweetened. Often added to it various fruits and berries, various herbs and. Depending on the components, the shade of the sauce may also change: white, dark, pink, and so on. In stores, balsamic sauces are sometimes found with a taste of chocolate or caramel.
The most common types include:
- classic cream sauce;
- creamy;
- fruit;
- olive;
- honey;
- berry.
Chemical composition and benefits of the product
The mineral complex is represented by:
Balsamic sauce has all the useful and healing properties due to its rich composition. However, it should be noted that at high temperatures they practically do not remain. But this cream is not customary to be subjected to heat treatment.
Even in the old days, wounds were treated with balsamic, as it was famous for its antimicrobial and anti-inflammatory effect. Even the famous Lucrezia Borgia back in 1503 used it as an effective cure for the plague. Balsamic sauce is used as a diuretic, and has a strong choleretic effect. It can also be used as an appetizer, snacks served with it before the start of the meal noticeably stimulate the appetite. Moreover, it has a beneficial effect on digestive system and promotes the elimination of dangerous toxins and slags from the body.
The use of balsamic cream in autumn winter period It will not be superfluous, as it significantly strengthens the immune system and restores the body's natural defenses against seasonal colds and viral infections. In addition, it perfectly removes various inflammations and has a detrimental effect on harmful microorganisms.
Balsamic sauce has a beneficial effect on the circulatory system, stimulates the growth of blood cells and can increase blood clotting.
Balsamic, thanks to the vitamins A and E included in its composition, plays an important role in the cosmetology field. Literally two or three drops of sauce can turn any cream into a wonderful nourishing, regenerating and rejuvenating remedy. It is sometimes used in hair masks and balms to promote hair growth, reduce shedding and strengthen roots.
Application in cooking
Balsamic sauce is truly a versatile seasoning. It goes well with both first courses and desserts. With it, you can give a refined taste to meat dishes, fish and seafood dishes. And he is also delicious marinade. Products marinated in balsamic cream with herbs acquire a refined refined taste and pleasant aroma. It reveals the usual taste qualities of dishes, dilutes them with luxurious notes and gives them new elegant shades.
It is recommended to use it as a filling for various vegetable salads, and also include in the recipe of cold appetizers. It goes well with various elite cheeses, so its use in a cheese plate is welcome.
Baked dishes with the use of balsamic sauce acquire a shiny appetizing icing crust and have an original flavor. With the help of cream, you can beautifully decorate various desserts. It is enough just to pour them with this sauce, creating unique patterns. For such purposes, ice cream, waffles, sweet pancakes, fruit and berry desserts are well suited.
Homemade Balsamic Sauce
This product can be freely chosen in the supermarket, but the price for them is quite high, so you can try to cook it at home. It's a laborious process, but worth it.
So, for cooking, the first thing you need is balsamic vinegar. good quality. It must be poured into a gravy boat and simmered for about forty minutes. The sauce must be stirred occasionally so that it does not burn. At the end of the process, the volume of the product should decrease by about three times.
The resulting mass must be poured into a frying pan and boiled over a very small fire. When small bubbles appear on the surface, remove the cream from the stove and strain through a sieve while still warm.
This sauce is good to use as a seasoning for meat and fish dishes. This product is valuable because it does not contain synthetic preservatives and thickeners, unlike store-bought options. To prepare balsamic sauce, you do not need to save on vinegar, as as a result the dish will not have the taste that is expected.
The sauce prepared in this way can be stored in the refrigerator for several days. It is advisable to place it in a glass container.
Sweet balsamic lemon flavored sauce
For cooking dessert option cream will need:
- balsamic vinegar - 0.5 cups;
- cane sugar - 1 tablespoon;
- liquid vanilla extract - 1 teaspoon;
- lemon juice - 1 tablespoon;
- ground black pepper - a quarter of a teaspoon.
Pour the vinegar into the gravy boat and cook over low heat until its volume is reduced by half. Separately, mix the rest of the ingredients until the sugar is completely dissolved. Then add this mixture to the vinegar and send it to the fire again. Cook until thickened and characteristic bubbles appear.
Harm and contraindications
The use of balsamic sauce is prohibited when hyperacidity stomach, problems of the gastrointestinal tract, gastritis, peptic ulcer, as well as liver diseases. It is also contraindicated in case of individual intolerance to the components that make up the product. It should be remembered that store-bought versions of the sauce contain various chemical thickeners and preservatives that will not benefit the body.
conclusions
Balsamic sauce is essentially considered a derivative of balsamic vinegar. Its recipe is varied. Sometimes it is prepared simply by evaporating the vinegar, sometimes various thickeners are added in the form of flour or. Often it contains various fruits or berries, as well as honey or various herbs. This condiment gives dishes an exquisite luxurious aroma and pleasant taste. This is a versatile product. It can be served both with meat and various desserts. In addition to its taste, this sauce has a number of medicinal properties which are widely used in medicine and cosmetology. Natural product can not cause serious harm to the body, but it also has a number of contraindications. It is not recommended to use it for exacerbations of diseases of the gastrointestinal tract and liver. And also it can cause allergic reactions if there is intolerance to any component in the composition of the sauce.
Balsamic sauce is made from balsamic vinegar. The first known mention of balsamic vinegar dates back to 1046, when a certain Marquis Bonifacio, as a gift to the future king Henry II, presented a small cask with valuable product. This is how the tradition of "royal gifts" was laid - it was customary to give such barrels to kings and nobility. Barrels with expensive contents testified to wealth and served as dowry in families in which there were girls of marriageable age.
Balsamic vinegar (another name is "balsamic") is perhaps the most refined, has excellent flavor overtones and is traditionally highly valued among all known food vinegars. It looks like a thick dark brown mass, from the category of sweet and sour spices, traditionally made in the Italian settlement of Modena. It is sometimes identified with simple grape vinegar, however, balsamic is produced using a completely different technology.
Balsamic Vinegar Process
Balsamic vinegar is made from the juice white grapes(certain varieties required). To do this, the raw material is first pressed and then boiled in large open boilers. Next, the resulting wort is cooled, filtered and poured into barrels of certain types of wood - cherry, chestnut, arborvitae, oak.
Then the vinegar is allowed to "ripen" for 12 - 25 years, the aging period depends on the variety. Unlike wine, it is not produced in cellars, but in the attic. During the aging period, as excess moisture evaporates, the vinegar is poured into barrels of ever-decreasing volume. At the end of the aging period, the vinegar gets a hint of wood and has a complex aroma. In view of such difficult conditions ripening, it takes 100 kg of grapes to produce about 3 liters of vinegar. After maturation, the quality of the resulting vinegar is necessarily tested by a special commission, and, if the latter decides positively, the product is called balsamic vinegar.
The production of this vinegar was carried out by a limited circle of the aristocracy and the middle class. The name "balsamic" came from the fact that it was originally used in medical purposes, and only later became known and his culinary properties- to give food a unique exquisite taste. They literally use it drop by drop - for making salads, soups, desserts, marinated fish in the most expensive restaurants in the world. Just a few drops of this seasoning perfectly add flavor to cheese, strawberry salad, ordinary scrambled eggs and even ice cream.
Making the sauce at home is very easy, in fact the balsamic flavored sauce is boiled down vinegar. Below are some of the most simple recipes making balsamic sauce.
Balsamic sauce - recipe 1
Pour balsamic vinegar into a kettle or saucepan and cook until its amount is reduced by 2 times. We observe, after about 30 minutes of cooking over low heat, the sauce will thicken - we try. To do this, lightly dip any clean stick into the sauce and then touch it to a cold surface (board, table, knife blade, plate). If a “thread” stretches from the stick, it means that the sauce with balsamic vinegar is already ready. "Thread" - should be torn at a distance of 1-1.5 cm, but if it continues to stretch further, then the sauce is overcooked. To avoid mistakes, you need to do this test more often.
To prepare drawings from the sauce, we make a cone-envelope from parchment paper, pour the sauce into it, tuck the edges of the cone, carefully cut off the &ldquo-nose&rdquo-. The syringe for decoration from balsamic sauce is ready.
- olive oil - 6 large spoons;
- chopped garlic - a teaspoon;
- sugar - 1/2 teaspoon (more to taste);
- salt - 1/4 teaspoon (you can do without salt);
- balsamic vinegar - 2 tablespoons.
2. Balsamic sauce is best served chilled, shake before use. The sauce will taste better if you make it half an hour before eating.
Balsamic sauce - recipe 3
This sauce is perfect for meat dishes of veal, beef, lamb, it will give the meat a sharpness and a touch of piquancy.
- balsamic vinegar (Jerez, Modena) - 2 tablespoons;
- parsley, celery, dill. All together - 1 bunch;
- onion or garlic feathers - a few;
- flour - 1 large spoon;
- bouillon cube - half;
- water - 3/4 cup.
Mix all ingredients, except greens, cold. Heat the saucepan with the contents over low heat. Cook with constant stirring until boiling. Put finely chopped greens in the resulting sauce, mix everything. The sauce should be infused for a couple of minutes, after which it can be served.
A savory balsamic sauce based on balsamic vinegar is easy to make at home. It is suitable for dressing salads, Italian dishes and many others. With the help of such a dressing, you can turn any even the most ordinary dish into a work of art. culinary arts. The kitchen is a place to experiment, find your favorite balsamic sauce recipe and delight your loved ones with delicious and original food.
How to make balsamic sauce
Essentially, balsamic sauce is boiled vinegar made from grapes. Sugar and spices are often added to it. The mass is brought to a boil over medium heat, then set to the minimum and boiled until thickened. On average, the evaporation process takes 30 to 40 minutes. At the time of cooking, try not to breathe vinegar vapors, it is better to turn on the hood or ventilate the kitchen. To check doneness, dip a spoon into the mixture and lift up. The sauce should linger slightly on the spoon, but drain off.
Balsamic Sauce Recipes
To get started, you need to learn classic recipe balsamic sauce, then gradually add spices and experiment with flavors, shades. If you have difficulty preparing, use step by step recipe with photo. Photos will help to control the sequence of steps, the correctness of their implementation and the consistency of the finished sauce. Balsamic dressing is suitable for meat, vegetable dishes, fish and even some desserts.
Classic recipe
- Time: 20 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 95 kcal / 100 grams.
- Purpose: refueling.
- Cuisine: Italian.
- Difficulty: easy.
Traditional sauce based on balsamic vinegar with spices. The classic recipe uses ground cinnamon, dried cloves and juniper berries. Important role in cooking delicious sauce granulated sugar plays, it gives a characteristic sweetness and provides a viscous structure. This is a versatile dressing that is suitable for salads, meat and fish dishes.
Ingredients:
- ground cinnamon - 5 g;
- sugar - 5 g;
- cloves - 4 pcs.;
- juniper berries - 4 pcs.
Cooking method:
- How to cook a classic recipe: Pour vinegar into a saucepan.
- Boil until thickened.
- Add spices at the end of cooking, simmer a little.
- Leave to cool.
- Pour it into glass container.
- In the refrigerator, the mixture stands for several months.
Balsamic cream sauce
- Time: 20 minutes.
- Servings: 10 persons.
- Calorie content of the dish: 363 kcal / 100 grams.
- Purpose: refueling.
- Cuisine: Italian.
- Difficulty: easy.
In a creamy balsamic cream sauce, it is better to add balsamic vinegar based on white wine vinegar. It is better suited in color, since the palette of the remaining ingredients is predominantly light. In addition, white wine-based balsamic vinegar will make the sauce sweeter. The dressing is dominated by the taste of cheese. It goes well with pasta, poultry dishes.
Ingredients:
- cream 30% - 200 ml;
- parmesan - 50 g;
- butter - 40 g;
- light balsamic vinegar - 40 ml;
- olive oil - 40 ml;
- onion - ½ pc.
Cooking method:
- Chop the onion with a blender or pass through a press.
- Heat a mixture of olive oil and butter fry on it onion until golden, as shown in the photo.
- Pour in the cream and bring the mixture to a boil.
- Add balsamic vinegar, simmer for a minute and remove from heat.
- Grate the parmesan on a fine grater, add to the mixture, stir until the cheese is completely dissolved.
For salad
- Time: 5 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 254 kcal / 100 grams.
- Purpose: refueling.
- Cuisine: Italian.
- Difficulty: easy.
Salad dressing according to this recipe is not amenable to heat treatment. It is served immediately after preparation. Adds spice to the sauce french mustard in grains. If the dressing is too thin, you can add a little flour or cornstarch. This sauce is mainly seasoned with salads from fresh vegetables.
Ingredients:
- balsamic vinegar - 100 ml;
- olive oil - 20 ml;
- French mustard - 20 g;
- honey - 5 g;
- black pepper - 2 g;
- salt, herbs - to taste.
Cooking method:
- How to make the Balsamic Vinegar Salad Dressing: Mix all ingredients together until smooth.
- Bring the dressing to a thick consistency with dry herbs.
For pizza
- Time: 10 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 485 kcal / 100 grams.
- Purpose: refueling.
- Cuisine: Italian.
- Difficulty: easy.
The first culinary association associated with Italian cuisine- pizza. Instead of the traditional tomato sauce you can use balsamic. With this dressing, meat and fish stuffing. To create a sauce according to this recipe, it is better to use white vinegar. A light-colored dressing will harmonize better with pizza dough and toppings.
Ingredients:
- balsamic vinegar - 40 ml;
- dried basil - 40 g;
- mayonnaise - 40 g;
- sunflower oil - 20 ml.
Cooking method:
- In a separate dry bowl, mix all ingredients until smooth.
- Mayonnaise can be prepared independently.
- To do this, beat the yolk of one egg and 200 ml of sunflower oil in a blender, add a little salt and lemon juice, beat again.
- Pour the mixture into a gravy boat with a thin spout. With it, it is easy to distribute the dressing on the pizza dough.
For meat
- Time: 15 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 274 kcal / 100 grams.
- Purpose: refueling.
- Cuisine: Italian.
- Difficulty: easy.
Balsamic vinegar combined with ingredients from this prescription will do To various types meat: beef, lamb and pork. If you have fried steaks in a pan, then you can make a sauce based on this fat. It will be tastier and richer. If the meat was prepared in a different way, then you can use the usual sunflower or olive oil for dressing.
Ingredients:
- dark balsamic vinegar - 100 ml;
- dry white wine - 60 ml;
- sunflower oil - 60 ml;
- soy sauce- 40 ml;
- liquid honey - 40 ml;
- salt, pepper - to taste.
Cooking method:
- How to cook dressing for meat: in a saucepan or in a pan, heat sunflower oil.
- Add wine, vinegar, soy sauce, honey, spices to taste and simmer until the mixture thickens.
- The dressing is best served warm, but not hot.
Balsamic sauce with honey
- Time: 30 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 100 kcal / 100 grams.
- Purpose: refueling.
- Cuisine: Italian.
- Difficulty: easy.
The sweetish taste of honey balsamic sauce goes well with meat and fish dishes. The recipe says minimal amount honey. If you like sweeter dressings, then adjust the sweetness to your liking. For this sauce, dark balsamic vinegar is best. Cooking time depends on the intensity of evaporation.
Ingredients:
- balsamic vinegar - 500 ml;
- honey - 25 g;
- Bay leaf- 2 pcs.;
- fresh rosemary - 1 sprig.
Cooking method:
- Pour the vinegar into a saucepan or saucepan.
- Add bay leaf, honey, rosemary.
- Any honey is suitable: liquid or candied.
- Bring the mixture to a boil, then remove from heat.
- Take out the rosemary and bay leaf.
- Serve warm or chilled.
With greenery
- Time: 35 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 40 kcal / 100 grams.
- Purpose: refueling.
- Cuisine: Italian.
- Difficulty: easy.
Spicy balsamic vinegar dressing with herbs goes well with meat dishes. For more spicy taste you can add red or green basil. In winter, dried herbs are added instead of fresh herbs. Used as a thickener Wheat flour. People who carefully monitor their figure can exclude this ingredient from the recipe.
Ingredients:
- water - 150 ml;
- dark balsamic vinegar - 40 ml;
- flour - 20 g;
- dill - 1 bunch;
- parsley - 1 bunch;
- celery - 1 stalk;
- green onion, garlic - a few feathers.
