Description
A simple and versatile balsamic reduction recipe that transforms balsamic vinegar into a sweet and tangy glaze. Perfect for drizzling over salads, roasted vegetables, meats, and desserts, this reduction syrup enhances any dish with its rich, concentrated flavor.
Ingredients
Scale
Ingredients
- 1 cup balsamic vinegar
- Optional: sugar, honey, or maple syrup to taste
Instructions
- Prepare the vinegar: Pour 1 cup of balsamic vinegar into a wide saucepan. A wider pan allows for faster evaporation and quicker reduction.
- Simmer gently: Place the pan over medium heat and stir occasionally until the vinegar begins to softly bubble in the center. Then reduce the heat to maintain a low simmer. Continue to stir occasionally.
- Reduce thickness: Let the vinegar simmer gently for 15 to 25 minutes, or until the liquid has reduced by about half. The timing varies depending on your burner’s strength, pan size, and heat settings.
- Check consistency: You may reduce it further to about 1/3 of the original volume for a thicker glaze, but do not over-reduce. The reduction is ready when it has a syrupy, glaze-like consistency that coats the back of a spoon. Remember, it will thicken further as it cools.
- Cool and store: Remove the pan from heat and allow the balsamic reduction to cool slightly. Transfer the syrup to a mason jar or any airtight container and cool completely. Store it in the fridge, where it will keep for several months.
- Usage tip: Keep the balsamic reduction in the fridge door for easy access to add a flavorful touch to your meals anytime.
Notes
- Use a wider pan for faster reduction.
- You can add a sweetener like sugar, honey, or maple syrup for extra sweetness, but it’s optional.
- Watch closely near the end of simmering to avoid burning or over-thickening.
- The reduced balsamic will thicken more as it cools, so remove from heat just before reaching desired consistency.
- Store in a sealed container in the refrigerator for up to several months.
