How to Make Easy Balsamic Reduction
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Balsamic Reduction, Balsamic syrup, or balsamic glaze are all terms you may hear this referred to. When you reduce Balsamic vinegar down, it becomes concentrated and sweet. It becomes a richly flavored syrup.
You can buy this reduction, but it’s much cheaper to make it yourself. This is a good technique to know and it goes well with so many things. You’ll be amazed at how often you use it. It good on almost everything.
What is Balsamic Reduction?
It is just what it sounds like. Balsamic vinegar has been reduced by heating to a thicker, fuller flavor. It has a less acidic bite and a whole lot more flavor.
What is the difference between balsamic glaze and balsamic reduction?
“Balsamic glaze” and “balsamic reduction” are often used interchangeably. However, they are slightly different. A balsamic glaze is a balsamic vinegar that has been heavily reduced, typically with added sugar or another sweetener, resulting in a thicker, sweeter, syrup-like consistency. In contrast, a balsamic reduction is simply balsamic vinegar boiled down to concentrate its flavor without added sweeteners. Essentially, a balsamic glaze is a sweetened version of a balsamic reduction.
What balsamic vinegar do I use?
I recommend using an inexpensive balsamic when reducing.
Cooking Tips
Vinegar can burn quickly so watch carefully. Also, keep in mind the size of the pan you’re using. The larger the pan and wider the base, the more surface area. This will make the vinegar reduce quicker. If you use a smaller pan, it will take longer to reduce the same amount of vinegar.
How to use Balsamic Reduction
- It’s yummy drizzled over sliced avocados
- As well, it pairs well with tomatoes, basil, and mozzarella cheese
- Drizzle balsamic reduction over melons or peaches wrapped in prosciutto
- Serve it with ice cream or strawberries
- Serve it with mascarpone and strawberries
Here are some of my favorite ways to use it:
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I updated this post from an earlier version. I made new photos and simplified the recipe instructions.
Balsamic Reduction
Equipment
- Deep skillet or heavy bottom pan
Ingredients
- 1 bottle (any size) Balsamic vinegar
Instructions
- Heat 1 bottle of Balsamic vinegar in a heavy saucepan to simmer
- reduce 30 minutes to desired thickness.
- Remove from heat and allow to cool. It will thicken more as it cools.
- Store in an airtight container up to 3 months
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Paula –
I am on your email list & enjoy the recipes you share. They help me think outside the box!
We are trying to eat healthier, & I am considering making this as a full size burger & putting it on a portobello mushroom instead of a bun. Have you considered including nutritional info with your recipes?
But to my question. Once the balsamic reduction is made, can it be stored in pantry, fridge or freezer? What would be its shelf life?
Many thanks,
Bobbie
I almost always keep balsamic reduction made because it’s so good on many different foods. I store it in an airtight container in my pantry and it’s good for 3 or 4 months.