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.
Making a balsamic vinegar reduction is super simple to do. You only need one ingredient and about 30 minutes.
- 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.
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian