Learn how to make a Balsamic Reduction using only 1 ingredient: quality balsamic vinegar. This balsamic reduction recipe will be your new “go-to” sauce to top off any dish and is done in just 10 minutes!
Why Make a Balsamic Reduction From Scratch?
- Sweet and tangy. This balsamic reduction recipe is thick, syrupy, acidic, and subtly sweet. It will immediately intensify and enhance the flavors of whatever you add it to.
- Super simple. With just 1 ingredient and 10 minutes of your time, you can make a balsamic reduction for your lunchtime salads, chicken dinners, and more. It’s difficult to think of an easier, more versatile recipe!
- Great for summer. I love to make this in the summer to drizzle over caprese salads, oven-roasted veggies, steak, you name it. There’s so much that you can do with a homemade balsamic reduction.
What Is a Balsamic Reduction?
Balsamic reductions are made from a quality balsamic vinegar (try to get one from around Modena, Italy if you can!). The vinegar simmers in a sauce pan until it has reduced by almost half. The result will be a more concentrated balsamic flavor. The longer you let the vinegar simmer, the thicker it will get.
Adding sugar or honey to your balsamic vinegar will result in a more “sweet” reduction, or something closer to a balsamic glaze. I actually prefer it without the sweetener, though, because I think you can taste more of the balsamic flavor.
How to Make a Balsamic Reduction
- Boil the vinegar. Pour your balsamic vinegar into a small saucepan and bring it to a boil.
- Reduce to a simmer. Next, let the vinegar simmer for 5-7 minutes, and give it a stir occasionally.
- Remove the pan from heat. Let the reduction cool, then serve it or store it!
Tips & Recipe Variations
- Watch the reduction closely. A balsamic reduction can easily start to burn, so make sure you stir it occasionally and remove it from heat once it coats the back of a spoon.
- Let it cool. The reduction will thicken as it cools, so make sure you give it time to set before you use it or store it in the fridge.
- Add sugar or honey. If you would prefer your reduction to be on the sweeter side, feel free to add either sugar or honey. You could also add maple syrup, if you like.
How to Use a Balsamic Reduction
- Salad. You can serve a balsamic reduction with your favorite traditional caprese salad, or with this roasted tomato caprese pasta salad.
- Fruit. I love drizzling a little balsamic goodness over some grilled peaches!
- Bread. If you’re making crostini or bruschetta, for example, a balsamic glaze is often the perfect finishing touch.
- Chicken. Chicken caprese with balsamic reduction is one of my family’s favorite meals. There are a few more add-ins to this recipe, but the basic flavors are still there!
- Veggies. There are so many good choices, but you can’t go wrong with oven-roasted brussels sprouts and balsamic vinegar.
Proper Storage
- To store. This balsamic reduction recipe 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.
- To reheat. 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 it up.
More Homemade Dressings & Sauces
ITEMS I USED TO CREATE THIS RECIPE: (some affiliate links are listed below)
- Stainless Steel Sauce Pan – this is the go to sauce pan I use
- Silicone Spatula – I used this to stir the vinegar as it was simmering to make sure it didn’t burn and stick to the bottom of the pan
How to Make the Perfect Balsamic Reduction
- Prep Time: 0 minutes
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3/4 cup 1x
- Category: Condiments & Sauces
- Method: Stove
- Cuisine: American
Description
This balsamic reduction recipe only requires one ingredient – balsamic vinegar! It’s sweet, tangy, and perfect for a caprese salad, grilled peaches, or a chicken dinner.
Ingredients
Scale
- 1 cup of good quality balsamic vinegar
Instructions
- Pour balsamic vinegar into a small saucepan.
- Turn heat to medium high and bring vinegar to a boil.
- Once boiling, reduce to simmer and let simmer for about 5-7 minutes until vinegar has reduced down. Stir occasionally. {be sure to keep an eye on it because it can burn quickly} You will know it is done if it coats the back of spoon.
- Remove from heat.
- Let reduction cool and serve or transfer to an air tight container and store in refrigerator. If reduction hardens after being in refrigerator for too long just place container in a bowl filled with warm water to heat up the reduction.
- Can be served with a caprese salad, grilled peaches, bread, or whatever you want. You could just drink it if you like… it’s that good! 🙂
Notes
- To store. This balsamic reduction recipe 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.
- To reheat. 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 it up.
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