This recipe for BALSAMIC REDUCTION is more of a technique post versus a recipe post. Please read along, as this ESSENTIAL PANTRY RECIPE will take your salads, main courses, and even desserts to the next level.
WHAT IS BALSAMIC VINEGAR?
- Balsamic vinegar is a dark, intensely flavored vinegar made from grape must (i.e. grape juice, peel and stems).
- Traditional balsamic vinegar is made by boiling the juice to create the must, then slow aging (i.e. fermenting) the must intensify flavors
WHAT IS A BALSAMIC REDUCTION?
- It is a sweet and tangy condiment that is a more concentrated version of balsamic vinegar.
- The reduction has a thick and syrupy consistency.
- The acidic notes take a back seat and the sweet characteristics of the balsamic come to the forefront.
When you substitute balsamic reduction for balsamic vinegar to your salad, main course, and even dessert recipes, it will add a level of “oomph” that your run of the mill balsamic vinegar cannot deliver. I recommend NOT using an expensive balsamic vinegar in this application. I use the liter size balsamic from Costco (it is quite good on its own IMHO) or Trader Joe’s branded balsamic, and both have given me delicious results.
Try using this reduction in place of the run of the mill balsamic vinegar in my ROASTED STRAWBERRY RECIPE and SALAD WITH BALSAMIC VINAGRETTE.
Just trust me on this. It only takes 30 minutes max to make. You will make your family and friends very happy.
BALSAMIC REDUCTION
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 1/2 cup 1x
- Category: condiment
Ingredients
1 cup balsamic vinegar
Instructions
in a small saucepan, add balsamic vinegar and bring to a boil.
lower hear to medium low and reduce by 1/2, which will take approx 20-30 minutes.
Take saucepan off heat. Cool 10 minutes in saucepan, then transfer to a jar for storage.
Notes
This recipe can easily be doubled.
The balsamic reduction will keep in the fridge for 2-3 weeks.
I will have to try my hand at this balsamic reduction so I can make the strawberry recipe you recommended. Both look outstanding!
Yes, this reduction is undeniably good with strawberries!
I do love balsamic in any form (and actually we were just recently in Italy and tried some of the delicious aged versions). Balsamic reduction is a great way to get some of that aged-like quality a little quicker and has so many uses.
I hope you had fun in Italy – it is such a tremendous food country. I totally agree that this definitely mimics those delicious aged balsamics in Modena.
This is so easy! Thanks for sharing, can’t wait to try!
yes, minimal effort, great returns!
I love a balsamic glaze and use it for roasts and pour over caprese. Thank you for sharing your recipe.
Caprese salad is one of my favorites using the reduction. Thank you for visiting!
I’ve never tried making a balsamic reduction – I bet it would taste soooo good in that strawberry recipe you mentioned. I also love a fig pizza with balsamic – yum!
Thanks for visiting Chrissy! A fig pizza with this reduction – an amazing idea!