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BALSAMIC REDUCTION

Jul.posted by Paula 7 Comments

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.

One ingredient and a little time, that's all it takes for Balsamic Reduction. This reduction will add tons of flavor to whatever to drizzle it on!

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

  1. It’s yummy drizzled over sliced avocados
  2. As well, it pairs well with tomatoes, basil, and mozzarella cheese
  3. Drizzle balsamic reduction over melons or peaches wrapped in prosciutto
  4. Serve it with ice cream or strawberries
  5. Serve it with mascarpone and strawberries
Here are some of my favorites, Drizzle over:
  1. Peach Bruschetta, 
  2. Peach Caprese Salad, 
  3. Peaches w/ mascarpone and balsamic reduction

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.

Mason Jar Salad Dressing Balsamic vinaigrette
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5 from 1 vote

Balsamic Reduction

Balsamic vinegar is reduced so it becomes concentrated and richly flavored.
Prep Time2 mins
Cook Time30 mins
Course: any meal
Cuisine: American/Southern
Keyword: sauce
Servings: 1 serving
Calories: 1kcal
Author: Paula Jones
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Ingredients

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

Instructions

  • 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
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Nutrition

Calories: 1kcal | Carbohydrates: 1g | Sodium: 1mg | Potassium: 1mg | Sugar: 1g | Calcium: 1mg | Iron: 1mg

Also, try Oven Fried Green Tomato Caprese Recipe with Balsamic Reduction

Oven Fried Green Tomato Caprese Recipe with Balsamic Reduction

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Comments

  1. Barbara Turcotte says

    02.19.17 at 7:08 am

    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

    Reply
    • Paula says

      02.21.17 at 2:37 pm

      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.

      Reply

Trackbacks

  1. Tomato Cheese Tart » Call Me PMc says:
    12.25.14 at 6:01 pm

    […] also drizzled Balsamic Reduction on the tart, but didn’t get any […]

    Reply
  2. Turkey Strawberry Brie Sandwich - Call Me PMc says:
    08.30.14 at 6:00 am

    […] reduction was the icin on the cake so to speak. Do you make Balsamic Reduction? Learn how here. Seriously, you’ll want to eat it on […]

    Reply
  3. Feta Almond Watermelon Salad - Call Me PMc says:
    06.12.14 at 7:45 pm

    […] one ingredient that makes this recipe really sing  is Balsamic Reduction. Seriously, I could drink this stuff! Just don’t lean over the pan while it’s reducing […]

    Reply
  4. Caramelized Onion Tart - Call Me PMc says:
    10.22.13 at 5:02 pm

    […] with just caramelized onions. I have also made it adding with blue cheese and added a drizzle of balsamic reduction.  I prefer it with blue cheese and balsamic reduction. It is such a wonderful mix of flavors. If […]

    Reply
  5. Grilled Peach Feta Bruschetta - Call Me PMc says:
    08.11.13 at 5:55 pm

    […] Get Balsamic Reduction recipe *here* […]

    Reply

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