Balsamic reduction is a tangy sweet glaze that’s easy to make: just heat balsamic vinegar until it thickens. Here’s how to make it at home.
- 1 cup good quality balsamic vinegar (or less, as desired)
- 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.
- 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
Keywords: Balsamic reduction, balsamic vinegar reduction, how to make balsamic reduction