Balsamic Reduction

Balsamic Reduction

Simmering balsamic vinegar down to a syrupy glaze concentrates its tangy sweetness.

Total 33 min Makes 16 oz Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This two-ingredient reduction turns ordinary balsamic vinegar into a thick, glossy syrup with concentrated sweet-tart flavor. A slow simmer evaporates excess liquid while a touch of sugar rounds out the acidity, leaving a glaze perfect for drizzling over caprese salad, roasted vegetables, grilled meats, or fresh strawberries.

Ingredients

  • 2 cups balsamic vinegar
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt

Method

  1. In a 6-quart saucepan, combine the balsamic vinegar, sugar, and salt. Whisk briefly to combine.

  2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low so it simmers gently.

  3. Simmer uncovered, stirring occasionally, until the liquid reduces by about half and coats the back of a spoon in a thin syrup.

  4. Remove from heat and let cool to room temperature; the reduction will thicken further as it cools.

  5. Pour the cooled reduction into a jar or bottle and store in the refrigerator until ready to use.

Rate this recipe

★ 4.8 (1)

Balsamic Reduction

This two-ingredient reduction turns ordinary balsamic vinegar into a thick, glossy syrup with concentrated sweet-tart flavor. A slow simmer evaporates excess liquid while a touch of sugar rounds out the acidity, leaving a glaze perfect for drizzling over caprese salad, roasted vegetables, grilled meats, or fresh strawberries.

33 min 16 oz 35 cal

Ingredients

  • 2 cups balsamic vinegar
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt

Method

  1. 1

    In a 6-quart saucepan, combine the balsamic vinegar, sugar, and salt. Whisk briefly to combine.

  2. 2

    Bring the mixture to a boil over medium-high heat, then reduce the heat to low so it simmers gently.

  3. 3

    Simmer uncovered, stirring occasionally, until the liquid reduces by about half and coats the back of a spoon in a thin syrup.

  4. 4

    Remove from heat and let cool to room temperature; the reduction will thicken further as it cools.

  5. 5

    Pour the cooled reduction into a jar or bottle and store in the refrigerator until ready to use.