Learn how to make Balsamic Reduction with this simple method. It is a wonderful condiment that can add a completely new level of deliciousness to a range of savory and also sweet dishes.
Balsamic reduction has an amazing sweet-tart flavor profile. Instead of buying expensive bottles of it at the store, try making it at home with this very easy and economical method.
All you need is balsamic vinegar + a little maple syrup for flavor and to underline the sweet notes of balsamic reduction (brown sugar would make a good substitution).
We were staying in Vietnam for just a few months earlier this year. During the course of our time there, I had purchased an imported bottle of balsamic vinegar (probably to make salad dressing).
As our time was drawing to a close, I still had barely used ⅓ of the bottle. I have a hard time wasting food, but I knew that I wouldn't be taking an open bottle of vinegar back home.
I remembered reading about balsamic reduction - that it was absolutely delicious and easy to make. Since I had balsamic vinegar to use up, I HAD to give this a try.
The result: I regret that I never tried this SOONER!
For the remaining weeks of our stay there, I was using balsamic reduction on everything: from grilled vegetable sandwiches to ice cream! Yes, you read that right. I love the flavor contrast of the somewhat tart reduction on sweet ice cream.
Now let me show you how easy this balsamic reduction really is to make:
How to Make Balsamic Reduction
- 1-½ cups balsamic vinegar
- 2 tablespoons maple syrup
- Using a saucepan or skillet, combine the balsamic vinegar and maple syrup and bring to a simmer
- Let it bubble gently until the mixture has reduced significantly.
- It should be thick enough to coat the back of a spoon. You can also continue simmering to desired thickness. (Just watch out not to reduce it too much, as this results in a sort of balsamic caramel. This happened to me during my first attempt. I still liked it as ice cream drizzle 😉
- Transfer the balsamic reduction into a clean small mason jar and store refrigerated for about 1 week.
- Use balsamic reduction to drizzle on salad or as a base for salad dressing, as condiment for meat dishes like steak or chicken, in pesto dishes, on pizza, fruit salad or even ice cream!
Other Recipes You'll Love:
Balsamic reduction is made from balsamic vinegar and often includes a sweetener like maple syrup or brown sugar to enhance its sweetness.
To liquefy balsamic vinegar, heat it gently on the stovetop until it reaches a syrup-like consistency, being careful not to overheat it.
Balsamic vinegar doesn't typically need to be dissolved as it's already in liquid form. However, if you're referring to making a reduction, you can heat it gently to create a thicker consistency.
Balsamic reduction is a thicker, syrupy version of balsamic vinegar, created by simmering balsamic vinegar until it becomes more concentrated and sweeter.