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 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
- 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
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.
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- 1 bottle (any size) Balsamic vinegar
- 1 medium heavy bottom pan
- 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