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. I could drink it myself! I find a new way to use it often.
What is Balsamic Reduction?
It is just what it sounds like. It’s a balsamic vinegar that has been reduced by heating to a thicker, fuller flavor. It has a less acidic bite and a whole lot more flavor.
What balsamic vinegar do I use?
I recommend using an inexpensive balsamic when reducing.
How to use Balsamic Reduction
- Drizzle over sliced avocados
- Drizzle it over 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
Vinegar can burn quickly so watch carefully. Also, keep in mind the size of the pan you’re using. The lareger 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.
- 1 bottle of Balsamic vinegar
- 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
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula
Also try Oven Fried Green Tomato Caprese Recipe with Balsamic Reduction
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Barbara Turcotte says
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
Paula says
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.