fbpx

Balsamic Reduction Fast2eat

Balsamic Reduction Fast2eat
Jump to Recipe

Ready to Get Cooking?

Welcome to Fast2eat! If you’re looking for easy-to-prepare, nutritious, delicious, and Fast-2-eat recipes, then you’re in the right place.

Jump to Recipe

Have you ever tasted a good Balsamic Reduction? It’s one of those things that you might not automatically reach for, but once you introduce it into your cooking repertoire, you’re always going to want it in your fridge. It is gluten-free, vegan and paleo.

A balsamic vinegar reduction is a concentrated and thickened version of balsamic vinegar that is simmered in a saucepan until it has been reduced by almost half, or a quarter. When you reduce balsamic vinegar, you’re actually evaporating the water and concentrating the sugars. So it’s naturally sweetened. The result will be a more concentrated and intense balsamic flavour, and the consistency will thicken. The longer you let the vinegar simmer, the thicker it will get.

It is sweet, tangy, syrupy and absolutely delicious! It adds acid and sweetness that make any dish pop! Furthermore, it is absolute deliciousness on a plate and super easy to make. A concentrated and thickened version of balsamic vinegar that is perfect for drizzling on salads and vegetables, or used as a glaze for meats. The rich and savoury sweet essence of balsamic vinegar without a hint of vinegar’s typical whang.

I drizzle balsamic vinegar on salads with a little olive oil (it’s my “go-to” quick daily dressing). And I also use it when making my Salad dressing. The great thing about making balsamic reduction at home is that it only takes one ingredient. And about 15 minutes of your time. This Balsamic Reduction will be your new “go-to” sauce to top off any dish – done in just 15 minutes!

The great news is, it will last for at least 3 months in your fridge, so you can make a big batch, and it might last you all summer! Or it might last you two days, once you taste it.

Although a lot of recipes call for added sweetener (often in the form of brown sugar, honey or maple syrup), balsamic vinegar is naturally sweet and becomes even sweeter as it cooks down into a reduction. When adding sweetener, it’s called the balsamic glaze. Both balsamic glaze and reduction can be used to enhance the taste of sweet and savoury recipes. But when it comes to a balsamic reduction, with that thick, sweet drizzle, the first thing that always comes to mind is Caprese salad, right? But you can also use them in the following dishes:

  • For a simple appetizer, pour a small puddle of extremely good quality extra-virgin olive oil into the centre of a lovely white plate, then squirt in a few droplets of the balsamic vinegar reduction. Provide slices of crusty Italian bread for dipping
  • Use it to drizzle over tomatoes and fresh mozzarella to make a Caprese salad
  • Salad dressing, where you want to add a burst of flavour
  • Enhance the flavour of tomato-based sauces, when your spaghetti sauce needs zooping up
  • When a vegetable sauté lacks oomph, it’s fabulous served alongside some grilled vegetables, I personally love it on roasted or grilled asparagus
  • To flavour simple grilled meats, such as fish, beef, pork, poultry, ribs, or chicken
  • Drizzle over an appetizer, grilled peaches, grilled pineapple, bread, bruschetta, roasted polenta
  • If you like using olive oil and vinegar for dipping with bread, using a balsamic reduction will make it even more delicious
  • Serve as a dip with aged cheeses, fresh fruit or dollop on ice cream
  • Or whatever you’d like when I want to wow the guests with a fancy squiggly garnish alongside the platter
  • Or you could just drink it if you like… it’s that good!

Did You Make This Recipe?

I love seeing your take on my recipe!

Comment below with your experience, snap a pic, use #fast2eat and tag us on

Instagram, Facebook, Pinterest and Youtube.

Thank you so much for reading, commenting, following and sharing.

Balsamic Reduction Fast2eat

Cook Time: 15 minutes
Waiting time: 10 minutes
Total Time: 25 minutes
Balsamic Reduction is a simple sauce that can elevate a dish to the next level, and it’s so easy to make at home! It only takes 1 ingredient. You literally just simmer balsamic vinegar until it thickens. That’s it! It’s SO easy to create this sweet, syrupy and absolutely delicious sauce.
Servings: 12 servings (approximately 1 tsp each)
Author: Susana Macedo

Ingredients

Instructions

  • Pour balsamic vinegar into a small saucepan and bring to a boil over medium-high heat.
  • Once bubbling, reduce heat to medium-low, continue to simmer and let simmer for about 10-15 minutes until vinegar has reduced by about half and thickened*. Stir occasionally. Keep an eye on it to make sure it's not boiling because it can burn. Just a low simmer is perfect.
  • * You can reduce it by ¼, 1/3 or 1/2, depending on how thick you like it. Just remember that it will continue to thicken as it cools. For a concentrated but still liquid balsamic sauce, you should at least cook it until it reduces by half. It will still be liquid, but will start to coat the pan and a spoon. For a thicker consistency, cook it until it’s reduced to a quarter of the original volume. The finished reduction should be thick and light amber. Once smell slightly of caramel and complex fruit. As you are making it, you can taste it and test the flavours and consistency that you prefer.
  • As soon as the balsamic reduction reaches the consistency and concentration level you prefer, remove it from the heat and let it cool down for at least 10 minutes to serve. It will thicken slightly as it cools. Once allowed to sit and cool, the flavour will become more complex.
  • Allow to cool completely and then transfer to an air-tight container and store in the refrigerator.

Video

Notes

Tips for the best Balsamic reduction

When boiling balsamic vinegar down into a syrupy essence, you’re throwing a lot of steam and aromas into the atmosphere. It kind of makes your house smell like vinegar while it reduces, but it’s worth it (I love this stuff, I want to pour it on everything!), plus there are worse smells in this world! Remember to turn on the exhaust fan or if you have an outdoor kitchen of some sort — a single burner on your gas grill, for example, or a one-pot propane burner, that’s where I recommend you do it. Or you can just diffuse some essential oils and your house smells fantastic again.
You can reduce it by ¼, 1/3 or 1/2, depending on how thick you like it. Just remember that it will continue to thicken as it cools. A neat trick to help you track the reduction process is to visualize where the level of a balsamic reduction will end up in relation to the sides of the pot. Typically, the volume is reduced to one-third or one-quarter of its original volume. So if you’re starting with 1 cup of balsamic vinegar, you’ll end up with 1/4 cup. Pour 1/4 cup of water into the pot you’re using (do NOT mix with balsamic, it is just to have a visual aid to check the level). Now take a chopstick or any other straight object and stick it in the pot. Note the level of water on the chopstick. Then, when you’re reducing the vinegar, you’ll have a visual aid to show you how much more you have to reduce by putting the chopstick in the simmering liquid and noting how high up on the stick it is.

Which balsamic vinegar should you use?

The good news is you don’t need to buy the really good most expensive and aged balsamic vinegar to produce a delicious reduction when making it at home, use the relatively inexpensive commercial balsamic. A well-made commercial balsamic will at least have sweetness, accentuated by the tartness and a lingering richness.
To make a reduction of balsamic vinegar, you must start with genuine balsamic vinegar. There are plenty of imitations, so read the label. The ingredients should include grape must and red wine vinegar, NOT cider vinegar, corn syrup and caramel colouring. A moderately-priced organic or Aceto Balsamico di Modena (balsamic vinegar from the Modena region) is what I usually use.
Because balsamic vinegar evaporates as it ages, high-quality aged balsamic vinegars (often the most expensive ones at the store) are actually pretty syrupy, to begin with. This recipe is designed to create that same experience with any bottle of balsamic in your pantry, but remember that depending on how concentrated your vinegar is, to begin with, the time it takes to cook down into a reduction will vary. You’re looking for the vinegar to coat the back of a spoon — it should be thick yet pourable, similar to warmed honey. It will continue to thicken as it cools, so switch off the heat a minute or two before it’s ready.

Storage

For long-term storage, refrigerate the reduction, which will maintain quality. But for a week or less, you can certainly keep the sauce at room temperature, it's not a safety issue.
Once made, Balsamic Reduction will last for at least 3 months, as long as you have it properly sealed in an airtight container and store it in the refrigerator.
If the reduction hardens after being in the refrigerator for too long, just place the container in a bowl filled with warm water to heat up the reduction.
Suggestion: Keep a large batch of the sauce in a jar with a nonreactive lid. Then transfer small amounts into little plastic squeeze bottles (about 2-ounce capacity) with a narrow spout so that it can be applied in a slender stream for controlled garnishing to make artistic squiggle presentations.

What is the difference between Balsamic Reduction, Flavourful Balsamic Reduction, Balsamic Glaze and Balsamic Demi-glace?

The reduction is the process of intensifying the flavours by simmering or boiling the base stock to get a thick consistency. Balsamic reduction is made by allowing balsamic vinegar to simmer for around 15 minutes. Balsamic vinegar, when cooked for a long time, turns sweet and has a syrup-like consistency. It is applied to food, typically by dipping or with a brush.
Garlic cloves can also be added to make the Flavourful Balsamic Reduction. Aromatics such as vegetables, fruits, and wine are often added to the broth to enhance the taste of the reduction. After a while, the aromatics are removed, and the liquid is then simmered to form a thick syrup-like consistency. 
Making your own homemade balsamic vinegar reduction also allows you to infuse additional flavours into the vinegar. To turn one of these average commercially made balsamic vinegar into a very rich and flavourful balsamic essence, add one of the following options:
  • 1 lightly crushed whole garlic clove - remove it with a slotted spoon or strain when the sauce is done – it gives the sauce an additional hint of garlic flavour
  • A few sprigs of herbs (thyme, oregano, basil, etc) - remove with a slotted spoon or strain the reduction
  • 1/4 cup of coarsely chopped yellow onion + 2 teaspoons of sugar + 10 or 12 peppercorns - strain through a fine sieve (be sure and press the onions with the back of a wooden spoon to squeeze out all the juicy balsamic syrup)
The Balsamic Glaze is a slightly sweetened version of a reduction made from balsamic vinegar. Granulated sugar, honey, Maple syrup and brown sugar are some of the sweeteners that are commonly used to make a glaze. 
A Balsamic Demi-glace is slightly different from a Balsamic glaze. In addition to using a brown stock (such as beef stock), a basic demi-glace recipe also includes tomato purée. The remaining process of making it is similar to that of a balsamic glaze.

Disclosure: “As an Amazon Associate, I earn from qualifying purchases. Purchases made by using these links don’t cost any extra and provides Fast2eat with a few pennies to keep the lights on.”

Check out Amazon deals and special discounts for Fast2eat readers.

Amazon.caCheck out deals in Canada
Amazon.comCheck out deals in US
Course : Sauce
Cuisine : Italian
Keyword : Balsamic, Balsamic reduction, Condiments & Sauces, dairy-free, Gluten-free, Healthy, Homemade balsamic reduction, How to make balsamic reduction, Low carb, Nut-free, Paleo, Paleo-friendly, Salad Dressing, Sauce, Seasonings, vegan, Vegetarian

Nutrition

Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 5mg | Potassium: 24mg | Sugar: 3g | Calcium: 6mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Remember to follow usSnap a pic, use #Fast2eat and tag @Fast2eatca on Instagram.
Share on Facebook

go to top

go to top

Check out what I’ve been busy cooking!

Latest Recipes

Basic Emulsified Salad Dressing Fast2eat
Got two minutes? Along with Olive oil, Dijon Mustard and Balsamic vinegar, that’s all you need to make a simple homemade vinaigrette. You can go from spending money on salad dressing to making your own healthier, tastier dressing at home.
Check out this recipe
Balsamic Glaze Fast2eat
The Balsamic Glaze is a slightly sweetened version of a reduction made from balsamic vinegar. Granulated sugar, honey, Maple syrup, molasses, brown sugar, granulated sugar, or Agave syrup (aka agave nectar) are some of the sweeteners that are commonly used to make a glaze.
Check out this recipe
Butterflied broiled lobster tails with a garlic sauce Fast2eat
Fancy, classy and best of all, super easy to make, this lobster tails recipe is mouth-watering, leaving you speechless! Full of flavour! There’s no need to go to a restaurant for chef-tasting lobster tails.
This recipe has a guide with all information you need to know about preparing (butterfly) and cooking lobster tails with a flavourful garlic sauce in less than 20 minutes. Don’t let this recipe scare you. You’ll be surprised how it comes together quickly and easily.
Check out this recipe
Quick Béarnaise Sauce Fast2eat
A simple and easy rich sauce flavoured with tarragon.
This is one of the easiest and most foolproof ways to make Béarnaise sauce in 5 minutes flat! It’s so fast; you could even make the Béarnaise while your cooked steak is resting!
Check out this recipe
Fish Fillet with Creamy Dijon Sauce Fast2eat
Have dinner on the table in under half an hour with this pan-fried Yellowfin tuna fillets topped with a creamy Dijon sauce with hints of herb and garlic.
Check out this recipe
Roast beef tenderloin with Roquefort sauce Fast2eat
The Roquefort (blue cheese) creamy sauce is simple to prepare and delicious to serve with the roast beef.
A whole filet mignon (or beef tenderloin) is a lean cut of premium beef and one of the most tender cuts of beef you can cook and is ideal for roast beef.
Check out this recipe
Filet Mignon with Gorgonzola Sauce Fast2eat
Tender filet mignon is drizzled with a savoury gorgonzola sauce with a sharp, tangy flavour similar to blue cheese, with a velvety smooth. Sounds fancy, but this is extremely easy to make.
Check out this recipe
Shrimp Sauce for Pasta or Spaghetti Squashi Fast2eat
This Shrimp Sauce recipe can satisfy a number of meal occasions and is sure to impress. It’s quick and easy. It’s perfect for casual entertaining as it is packed with flavor. Use jumbo shrimp if you want to make it impressive!
Check out this recipe
Pinçage (Mirepoix with tomato paste) Fast2eat
Pinçage is simply mirepoix with tomato paste. It is a great option for adding mirepoix to sauces. “Mirepoix,” or its siblings, are what chefs call “aromatics,” the heady mix of vegetables and seasonings at the base of many warm temperature dishes all over the world.
A simple, foolproof tomato-based sauce that has wide use.
Check out this recipe
Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes and broccoli Fast2eat
This Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes, and broccoli is a restaurant-quality meal that you can easily make at home with minimal ingredients and maximum flavour!
Check out this recipe

go to top


Want More? Check Out My Cookbooks!

Did you know you could make more than bread in the bread machine? My cookbooks will walk you through how you can make pizza dough, pasta, cake, and of course, bread in a bread machine. With over 130 recipes, there is something for everyone!

Don’t have a bread machine? No problem! The book contains a guide to convert all bread machine recipes to manual recipes. The guide also allows you to convert manual recipes you may already have to bread machine recipes.

Check out “Bread Machine Foolproof Recipes” and “Bread Machine Tips and Tricks” on Amazon!

 

 

Disclosure: “As an Amazon Associate, I earn from qualifying purchases.”


go to top

Hungry for more? Follow us on Social Media!

We post new recipes every Friday! Stay up to date by following us on

Instagram, Facebook, Pinterest and Youtube


All Your Favourite Recipes in One Place!

Become a member of Fast2eat and get these benefits:

  • Save, upload, and track all of your favourite recipes.
  • Plan your meal for the week with the Fast2eat Meal Calendar.
  • Create a full course menu for special events.
  • Personalize and create as many recipe collections as you want.
  • Generate shopping lists.

Join us for free by following us on Instagram, Facebook, Pinterest and Youtube!

go to top


Got a question or feedback? Please comment below! That way, other readers will be able to see the answers to your question and will benefit from your feedback.

Get in Touch!

I look forward to hearing from you in the comments.

go to top

 
Comments

No comments yet.

 
Comments
 
error

Since you are here, can I ask a favour? It would be really nice if you could please share this recipe (or article) on your social media. It's just a couple of clicks for you… but it means the world to me. Please follow Fast2eat on Instagram, Facebook and Pinterest. Thank you so much!!!