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.
Just trust me on this. It only takes 30 minutes max to make. You will make your family and friends very happy.
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 1/2 cup
- Category: condiment
1 cup balsamic vinegar
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.
This recipe can easily be doubled.
The balsamic reduction will keep in the fridge for 2-3 weeks.