Balsamic Vinegar Reduction

 In Gluten Free, Paleo, Sauces, Under 30 Minutes, Vegan, Vegetarian

Who knew that balsamic vinegar gets sweet, sticky and delicious when you cook the water out of it? This one ingredient vinegar sauce has a fancy-shmancy name that makes it seem intimidating. But what could be less intimidating than boiling away some liquid? I can’t think of much – it’s easier to make this sauce than to pronounce it. And it is truly one of the best tricks you can master in the kitchen.

The first time I remember tasting balsamic reduction was several years ago at an Italian place in San Diego’s Little Italy. I had it over Caprese (mozzarella, tomatoes and pesto) and man was it good! Once I got back to Kansas City I wanted to try it again. This was before I had much culinary training and I thought a sauce that good would have a million ingredients. So rather than looking up a recipe I found an overpriced squeeze-bottle of the stuff on the shelf of a grocery store downtown.

When I found out how easy and cheap it is to make a balsamic reduction I felt a little silly that I had been conned into buying another plastic bottle to get lost in the over-crowded condiment partition of my fridge door. But hopefully you’re reading this in time to save you the $8 bucks I spent. You can make this sauce up to a month in advance and keep it in the fridge. 10 minutes before serving dinner, heat it up with 1 tablespoon of water to help thin it out, and voila! You’ve just impressed your dinner guests, your mother-in-law, and best of all, yourself! Serve it over caprese, roast chicken, bruschetta, an old shoe – You get the idea 😉 Enjoy!

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Balsamic Vinegar Reduction

Difficulty: Easy

Yield: 4 oz
Prep Time: 1 min
Cook Time: 10 min

Ingredients:

  • 2 Cups Balsamic vinegar

Directions:

Pour your vinegar into a wide, shallow pan and bring to a boil over high heat. Using a wide pan gives the liquid more surface area to release steam, making the process go faster. When the vinegar starts to boil, reduce heat to medium low and simmer until the liquid evaporates and the vinegar reaches the consistency of warm honey (6-10 min). When you think your sauce is close, dip a spoon in and make a line down the back of the spoon with your finger (let it cool for a second first, that’s boiling vinegar baby!) The sauce should be thick enough that the line holds. Serve over roast chicken, bruschetta, vanilla ice cream, you name it!

Note: Your sauce will thicken a slight bit as it cools. If it becomes too gluey to work with, pop it back over medium low heat and add a tablespoon of water. Heat until it reaches your desired consistency. Store in an airtight container for up to one month.

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Small Non-Stick Pan
  • Spatula

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Balsamic Vinegar Reduction

Difficulty: Easy

Yield: 4 oz
Prep Time: 1 min
Cook Time: 10 min

Ingredients:

  • 2 Cups Balsamic vinegar

Directions:

Pour your vinegar into a wide, shallow pan and bring to a boil over high heat. Using a wide pan gives the liquid more surface area to release steam, making the process go faster. When the vinegar starts to boil, reduce heat to medium low and simmer until the liquid evaporates and the vinegar reaches the consistency of warm honey (6-10 min). When you think your sauce is close, dip a spoon in and make a line down the back of the spoon with your finger (let it cool for a second first, that’s boiling vinegar baby!) The sauce should be thick enough that the line holds. Serve over roast chicken, bruschetta, vanilla ice cream, you name it!

Note: Your sauce will thicken a slight bit as it cools. If it becomes too gluey to work with, pop it back over medium low heat and add a tablespoon of water. Heat until it reaches your desired consistency. Store in an airtight container for up to one month.

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Small Non-Stick Pan
  • Spatula

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

Balsamic Vinegar Reduction Makes 4 oz 2 Cups Balsamic vinegar
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