Balsamic reduction is easily one of my top 5 sauces, and it’s so easy to make at home! Keep this tangy sweet balsamic glaze on hand for drizzling over grilled meats, fresh vegetables, salads, and more!
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My Must-Have-On-Hand Balsamic Reduction Recipe
loreIf someone forced me to pick just one vinegar to keep in my pantry at all times, I would choose balsamic vinegar.
I pray no one actually makes me choose, because I’m a vinegar hoarder who loves all her babies vinegars equally.
Still, I have to admit balsamic vinegar is the MVP. It adds lovely rich flavor to Stuffed Pork Tenderloin, Balsamic Roasted Green Beans, and Sheet Pan Pesto Chicken. It’s the face behind all the sweet tang in this Cranberry Brie Crostini.
It also makes a killer Maple Balsamic Dressing and is downright divine mixed with olive oil and herbs for bread dipping.
But I believe balsamic vinegar’s finest achievement is balsamic reduction. It’s sweet and tangy, thick and syrupy, and the perfect finishing touch for dishes like Margherita Chicken, Beef Pinwheels, and Chicken Bruschetta Bread.
I can’t wait to show you how easy reducing balsamic at home is! You’re going to love having this balsamic glaze recipe in your back pocket!
CourtneyWhat is balsamic reduction vs. balsamic vinegar?
A balsamic reduction takes a good thing (balsamic vinegar) and makes it even BETTER by cooking it, literally reducing it in volume until it forms a thick, tangy, subtly sweet glaze. This syrupy balsamic adds incredible nuance to everything from fresh berries and ice cream (yes, really!) to sandwiches and vegetables.
Balsamic reduction is an easy way to make a cheap bottle of balsamic vinegar taste 1000% better. All that sharp acidity smooths out into tangy sweet syrup when reduced. Though most grocery stores carry balsamic reduction in some form (it’s often called balsamic glaze), it’s so easy to make at home!
The spoon on the left shows balsamic vinegar, and the spoon on the right shows the balsamic reduction. As you can see, the reduction is significantly darker in color and thicker.
How to Reduce Balsamic Vinegar
Do you have a bottle of balsamic vinegar in your pantry? You’ve got everything you need!
- To make the reduction, add 1 cup of balsamic vinegar to a sauce pot and cook over medium high heat until boiling, stirring occasionally.
- Reduce the heat to where the vinegar is just maintaining a gentle simmer. Continue to cook, stirring occasionally, until the vinegar is reduced by half. It should be darkened in color and coat the back of a spoon. This can take anywhere from 10-15 minutes, depending on the heat and type of vinegar you started with.
Storage and Make-Ahead Instructions
Homemade balsamic glaze should be stored in the fridge in an airtight container. When stored properly, it will last for several months.
How to Use Balsamic Glaze
Now that you know how make an incredible balsamic reduction, let’s discuss all the ways we’ll put this beautiful stuff to use!
- Anytime mozzarella cheese and tomatoes are present, you’ll want to think about breaking out the balsamic reduction.
- Whether it’s a classic Caprese Salad, Caprese Pizza, Roasted Tomatoes and Burrata, or Caprese Panini, balsamic reduction lends itself very well to any tomato and cheese combo.
- Balsamic glaze is also BFFs with berries. Try drizzling it over fresh berries and yogurt or combining macerated strawberries with balsamic and ice cream.
- Try adding it to sandwiches, burgers, or soup like the Ultimate Strawberry Goat Cheese Grilled Cheese or this Ground Beef and Vegetable Soup.
- Finally, consider pairing balsamic reduction with grilled meats and vegetables. These Balsamic Grilled Vegetables are one of our all time favorite side dishes. The glaze also pairs well with steak or Italian Dressing Chicken!
Troubleshooting and Tips
- Any kind of balsamic vinegar can be reduced into a syrupy glaze. That said, the higher quality the vinegar, the better the flavor of the glaze will be.
- Want your balsamic reduction to be sweeter? Feel free to add a few teaspoons of honey or sugar. I’ve found this is sometimes necessary when I use a cheaper balsamic vinegar.
- While making balsamic glaze isn’t difficult, it does require some patience. If it doesn’t seem to be thickening, just wait a few more minutes. Make sure it’s maintaining a a good simmer, but resist the urge to bring it to a full boil. And remember, the glaze will thicken more as it cools.
- This may seem silly, but beware of taking deep breaths close to the pot! A whiff of vinegar vapor is not very pleasant.
- Feel free to double the recipe if you’d like to make a bigger batch!
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Balsamic Reduction Recipe
Ingredients
- 1 cup balsamic vinegar
Instructions
- Place the balsamic vinegar in a sauce pot and heat over medium high until boiling.
- Lower the heat so the vinegar maintains a steady simmer. Simmer for 10-15 minutes, stirring occasionally, until the vinegar is reduced by half. It should be thick, dark in color, and coat the back of the spoon.
- Use immediately or cool and store in an airtight container in the fridge for up to 3 months.
Notes
- If you like your reduction to be a little sweeter, feel free to add 1-2 teaspoons of sugar to the vinegar before boiling. You can also stir in honey at the end.
- This recipe can be doubled if you’d like to have a larger amount on hand.
Nutrition
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