Balsamic Reduction

Balsamic Reduction

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

Total 21 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 reduction transforms ordinary balsamic vinegar into a glossy, syrupy sauce with concentrated tart-sweet flavor. A splash of sugar rounds out the acidity, creating a versatile finishing drizzle for roasted vegetables, grilled meats, caprese salad, or fresh strawberries. It keeps well in the refrigerator, so making a batch ahead means an easy flavor boost is always on hand.

Ingredients

  • 2 cups balsamic vinegar
  • 2 tablespoons granulated sugar
  • 1 pinch salt

Method

  1. Pour the balsamic vinegar into a 6-quart saucepan and stir in the sugar and a pinch of salt.

  2. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.

  3. Simmer uncovered, stirring occasionally, until the liquid reduces by about half and coats the back of a spoon, 15 to 20 minutes.

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

  5. Transfer to a jar or bottle and store in the refrigerator for up to one month; warm slightly or bring to room temperature before drizzling.

Rate this recipe

★ 3.9 (1)

Balsamic Reduction

This reduction transforms ordinary balsamic vinegar into a glossy, syrupy sauce with concentrated tart-sweet flavor. A splash of sugar rounds out the acidity, creating a versatile finishing drizzle for roasted vegetables, grilled meats, caprese salad, or fresh strawberries. It keeps well in the refrigerator, so making a batch ahead means an easy flavor boost is always on hand.

21 min 16 oz 35 cal

Ingredients

  • 2 cups balsamic vinegar
  • 2 tablespoons granulated sugar
  • 1 pinch salt

Method

  1. 1

    Pour the balsamic vinegar into a 6-quart saucepan and stir in the sugar and a pinch of salt.

  2. 2

    Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.

  3. 3

    Simmer uncovered, stirring occasionally, until the liquid reduces by about half and coats the back of a spoon, 15 to 20 minutes.

  4. 4

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

  5. 5

    Transfer to a jar or bottle and store in the refrigerator for up to one month; warm slightly or bring to room temperature before drizzling.