Balsamic vinegar reduction
User Reviews
4.7
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Prep Time
30 mins
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Servings
1 cup to 1/2 cup depending on the consistency that you prefer
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Course
Condiments
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Cuisine
European, Italian, American, International
Balsamic vinegar reduction
Description
The Balsamic vinegar reduction involves cooking balsamic vinegar over medium-low heat until it reduces by half or more, concentrating the flavors and thickening the liquid. For a thinner sauce, reduce to about half; for a thicker glaze, reduce to one quarter of the starting volume.
The optional addition of lightly crushed garlic or fresh herb sprigs such as thyme or oregano during cooking allows these flavors to mellow and infuse into the vinegar. After cooking, these solids are removed to leave a smooth, flavored reduction.
This reduction can be stored and used as a finishing drizzle over salads, roasted vegetables, meats, or cheeses to add a sweet-tart accent without adding extra sweetness or thickness of syrups.
Ingredients
- 2 cups balsamic vinegar
Optional ingredients for a flavored balsamic reduction:
- 1 garlic whole clove, lightly crushed
- herbs thyme, oregano, basil, etc, a few sprigs
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.
User Reviews
Overall Rating
4.7
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