Try this lovely balsamic reduction recipe with fruit, on salads, drizzled on grilled chicken, etc. Reduced balsamic vinegar complements them all - and more!
Balsamic vinegar has long been a pantry staple in my kitchen. I'm a big fan of using this inexpensive acid to boost flavor and tenderize meats and veggies. So it was a little shocking to discover that what I've been using isn't technically "real" balsamic vinegar.
After learning the truth, I did a little deep dive into the topic. Traditional balsamic vinegar comes from the Emilia-Romagna region of Italy, where guidelines dictate that it must be aged for a minimum of 12 years. It's not uncommon for these vinegars to be priced upwards of $150 per bottle - and even as much as $300 for some decades-aged bottles!
What we commonly consider balsamic vinegar here is actually condiment grade balsamic. Condiment grade is widely available and priced around $4 per bottle. BIG savings there!
But how does the flavor compare? To be blunt - it's not even close. True balsamic has a richness and complexity that's only achieved with the aging process.
However, I did uncover a simple hack that can make a cheap bottle of balsamic vinegar taste like an expensive aged bottle: this 15-minute balsamic reduction.
Reduced Balsamic Vinegar
What IS balsamic reduction? It's the process of simmering condiment grade balsamic vinegar over low heat until it's reduced by half. This process produces a concentrated, flavorful, thick syrup. In other words, it's the easiest way to make cheap balsamic vinegar taste fancy!
The resulting balsamic syrup is an amazing accompaniment to both sweet and savory dishes. Seriously, give it a try with fresh strawberries some time...
Considering how easy it is to make reduced balsamic vinegar, I can guarantee that my kitchen will not be without it ever again. But you'll want to keep some of the condiment grade stuff on hand, too! It's great in marinades, salad dressings, dips, etc.
Balsamic Reduction vs. Glaze
Some of you are probably wondering: is balsamic reduction the same as balsamic glaze? Though I often hear the terms used interchangeably, they actually have some key differences.
While reducing balsamic does concentrate its sweetness, it should not be confused with a glaze. Balsamic glaze is thicker and much sweeter, often incorporating cornstarch as a thickening agent, along with caramel coloring.
How To Make Balsamic Vinegar Reduction
At its most basic, this balsamic vinegar reduction recipe can be made using only balsamic vinegar. If you'd like to boost the sweetness, feel free to stir 1-2 tablespoons of light brown sugar, maple syrup, or honey into the vinegar before reducing.
Simply add one cup of vinegar to a small skillet or saucepan, and bring it to a boil. Reduce the heat to low and simmer, stirring frequently, until the balsamic reaches a thick and syrupy consistency.
Keep a close eye on the reduction to prevent scorching, and remove it from the heat as soon as it reaches your desired thickness. Keep in mind that it will continue to thicken up as it cools.
Storing Balsamic Reduction
Balsamic reduction can be transferred to airtight container and refrigerated for up to three months. Chances are it won't be around that long, though!
If it becomes too thick, warm it over low heat with a teaspoon of water, adding more water as necessary..
Uses For Reduced Balsamic Vinegar
Use this reduced balsamic vinegar any time you want to add a punchy, sweet & tangy kick to a dish. A small drizzle can make all the difference!
A few ideas to get you started:
- Spoon it over fresh tomato bruschetta. Or a caprese salad, or this cappellini pomodoro pasta... Really anything featuring basil and fresh mozzarella = total classic!
- Pair it with grilled fruit. It's divine with grilled peaches! It's also amazing with fresh sliced strawberries or pears.
- Or any and all grilled veggies. Especially these grilled Brussels sprouts or these grilled avocados!
- Drizzle it over grilled chicken. Even better, spoon it over this juicy marinated balsamic grilled chicken.
- Make next level appetizers. Like these delicious little baked brie bites or this warm baked brie in a crescent roll.
- Swap it for the honey in this brie grilled cheese. Noticing a pattern with the brie? They're a perfect pairing!
What's the first thing you're going to pair your reduced balsamic with?
Printable Recipe ↓
How To Make Balsamic Reduction
Ingredients
- 1 cup balsamic vinegar
- 1-2 tablespoons light brown sugar, maple syrup, or honey (optional)
Instructions
- Add the balsamic vinegar to a small saucepan. Stir in optional sweetener, as desired.
- Bring the balsamic mixture to a boil over medium-high heat. Reduce heat to low and simmer for 10-15 minutes, until the balsamic reduces to a thick syrup that easily coats the back of a spoon. The reduction will continue to thicken as it cools.
- Remove from heat; cool completely before using.
Recipe Notes
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Did you make this recipe?
I'd love to see how your reduced balsamic turns out... Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
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