I love the flavor of balsamic vinegar. It is fantastic with a bit of olive oil over some romaine.
That just makes a fabulous quick lunch. More and more often, I find myself needing a balsamic vinegar reduction for recipes.
This is why today we are discussing how to make a balsamic vinegar reduction. It is super easy to do and add some wonderful flavor to a variety of dishes.
What is a balsamic vinegar reduction?
A balsamic vinegar reduction is a thickened version of the balsamic vinegar. It has been thickened by slowly cooking it down over low heat.
When cooking the balsamic at a low heat you are slowly evaporating the water and concentrating the natural sugars. This thickened version of balsamic vinegar dramatically enhances the flavor.
How long does a balsamic reduction last?
If it a thickened balsamic reduction is properly stored it can last about 3 months in the refrigerator. The key is to store it in a sealed container such as a small mason jar.
What is a balsamic reduction used for?
Balsamic reductions are often used on top of fresh foods such as a Caprese salad or a simple romaine salad with olive oil. It is also often used when cooking fish or to glaze a chicken breast.
The uses for a balsamic vinegar reduction are only limited by your imagination.
A list of yummy ways to use a balsamic reduction
- Grill some peaches and pour the reduction on top.
- Drizzle a Caprese salad with balsamic reduction.
- Create a dipping sauce with olive oil, balsamic reduction, and Italian seasoning. Dip some fresh bread and enjoy.
- Marinate salmon in it and then grill it.
- Drizzle it over grilled vegetables.
- Glaze carrots with a balsamic reduction and roast them in the oven.
- Drizzle it over fresh strawberries and serve as an appetizer.
- 1 c. balsamic vinegar
- 1 garlic clove (optional)
- 10 fresh cherries (optional)
- Add the balsamic vinegar, garlic clove and cherries to a small saucepan.
- Bring the ingredients to a boil and then reduce to a simmer.
- Simmer for about 30 minutes. Stir once.
- Once the liquid has reduced by about half, remove the pan from the heat.
- Allow the balsamic reduction to cool.
- Use a slotted spoon and remove the garlic clove and cherries.
- Pour the reduction into a sealed container
I added 1 garlic clove and a handful of black cherries to my balsamic vinegar as it was cooking down. This is completely optional. The additional flavor options are limited only to your imagination and your tastebuds.