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
I updated this post from an earlier version. I made new photos and simplified the recipe instructions.
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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