Balsamic vinegar reduction
Recipe for homemade balsamic vinegar reduction, a concentrated and thickened version of balsamic vinegar that is perfect for drizzling on salads and vegetables, or to use as a glaze for meats.
- Prep time
- 30 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 cups of balsamic vinegar
- 1 lightly crushed whole garlic clove
- A few sprigs of herbs (thyme, oregano, basil, etc)
Instructions
- 1
Place the balsamic vinegar in a small saucepan and cook over medium low heat until the vinegar has reduced to at least half of the original amount (about 30 minutes for 2 cups of vinegar to reduce to 1 cup). For a concentrated but still liquid balsamic sauce you can cook it until it reduces by half. For a thicker glaze type sauce cook it until it’s reduced to ½ cup (1/4 of the original volume).
- 2
As soon as the balsamic reduction reaches the consistency and concentration level that you prefer, remove it from the heat, and let it cool down. If you added crushed garlic or herbs you can remove them with a slotted spoon or strain the reduction. Place in container or bottle and use as needed.