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Balsamic reduction

Balsamic Reduction

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  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1/2 cup 1x


You can make balsamic reduction in minutes at home with 1 simple ingredient! This tangy sweet drizzle takes recipes from good to gourmet. 


  • 1 cup good quality balsamic vinegar (or less, as desired)


  1. Place the balsamic vinegar in a small saucepan and bring it to a boil. Once boiling, reduce to a simmer. Allow the vinegar to simmer for about 10 to 15 minutes until the volume reduces in about half and the vinegar coats the back of a spoon. It won’t be thick yet at this point. Do not let it overheat or boil as it can burn. 
  2. Remove from the heat. Transfer the balsamic reduction to a sealable jar to allow it to cool: this is where it will thicken up nicely. You can use immediately or transfer to the refrigerator to store. It will keep at least 2 to 3 months refrigerated, or more. Bring to room temperature before serving (it may harden in the fridge.)
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Italian