Balsamic vinegar reduction

Name: Balsamic vinegar reduction
Prep time: 30 min
Yield: 1 cup to 1/2 cup depending on the consistency that you prefer
Ingredients: 2 cups of balsamic vinegar; 1 lightly crushed whole garlic clove; A few sprigs of herbs

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4.7

1,827 reviews

Excellent

Prep Time
30 mins
Servings
1 cup to 1/2 cup depending on the consistency that you prefer
Course
Condiments
Cuisine
European, Italian, American, International

Balsamic vinegar reduction

Iris Warren

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Recipe for homemade balsamic vinegar reduction, a concentrated and thickened version of balsamic vinegar that is perfect for drizzling on salads and vegetables, or to use as a glaze for meats.

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Ingredients

Servings

2 cups of balsamic vinegar

Optional ingredients for a flavored balsamic reduction:

1 lightly crushed whole garlic clove
A few sprigs of herbs thyme, oregano, basil, etc

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Instructions

Place the balsamic vinegar in a small saucepan and cook over medium low heat until the vinegar has reduced to at least half of the original amount (about 30 minutes for 2 cups of vinegar to reduce to 1 cup). For a concentrated but still liquid balsamic sauce you can cook it until it reduces by half. For a thicker glaze type sauce cook it until it’s reduced to ½ cup (1/4 of the original volume).
As soon as the balsamic reduction reaches the consistency and concentration level that you prefer, remove it from the heat, and let it cool down. If you added crushed garlic or herbs you can remove them with a slotted spoon or strain the reduction. Place in container or bottle and use as needed.