If you have ever tasted a high-quality balsamic vinegar, you know that it can get addictive! Now you can get that syrupy thick balsamic vinegar flavor using your regular balsamic vinegar!
Balsamic vinegar is one of those ingredients I never understood, and I was completely oblivious to the different quality levels. I would buy the brand on sale and add it to all of my homemade salad recipes. That all changed when I had the chance to taste high-quality balsamic vinegar. It was thick, syrupy, and the flavors were sweet, sour, and complex!
This simple balsamic reduction recipe will walk you through all the steps to reduce balsamic vinegar in just a few steps! This balsamic vinegar reduction is keto, vegan, paleo, dairy-free, and gluten free!
Why this recipe is great:
Learning to reduce balsamic vinegar will open up a whole new culinary world. You can use the balsamic reduction on steak, fish, and chicken, and use it in marinades...the possibilities are endless!
And the cost? It can get pricey! I knew I had to find a cheap way to keep up with my new-aged balsamic vinegar addiction. Now you can make cheap balsamic vinegar taste expensive and rich!!
If you are new to gluten free cooking, don't forget to check out my Gluten Free Pantry Guide to see what ingredients are gluten free, and how to use them in recipes.
Always use real balsamic vinegar. You can check my guide if your balsamic vinegar is gluten free.
Recipe step-by-step directions:
Add balsamic vinegar into an acid-safe pan (see below for tips). Simmer on low for 30-40 minutes until the mixture is thick and syrupy.
Feel free to flavor your balsamic reduction sauce with fresh herbs!! For more fun ways to use fresh herbs, check out some ideas in this How to Use Fresh Herbs in your Cooking tutorial.
This reduction sauce makes a delicious balsamic glaze for any meat or fish recipe! Enjoy this sauce on this roasted eggplant dip for a delicious appetizer.
Variations to this recipe:
You can vary this simple balsamic glaze recipe quite a bit by adding different ingredients. You can reduce balsamic vinegar with port, a little sugar, wine, and herbs to add flavor profiles to your balsamic reduction.
Tips and Recipe FAQ:
A balsamic reduction is a simple process of cooking balsamic vinegar over low heat over a long period of time to evaporate out some of the liquid, making your reduction thick and syrup-like.
I am not a professional bottler, and I always tend to err on the side of caution. I would think balsamic vinegar can go bad if not used quickly.
Yes, it is always a good idea to store your reduction sauce in the refrigerator. The acids in the balsamic vinegar will keep it safe and it should keep for 3-4 weeks.
What type of pan is best to reduce vinegar in?
Balsamic vinegar is very acidic, so you will want to reduce it in a pan that is non-reactive. Non-reactive pans include:
Do NOT use cast iron, copper, or aluminum pans to reduce the vinegar; these will react with the acids and leave a bad flavor in your reduction sauce.
What foods can you use this sauce on?
You can use this balsamic vinegar reduction on so many great foods! Here are some great ideas to try:
- Drizzle on this Grilled Coho Salmon
- It can add so much more flavor to this Citrus Herb Roasted Chicken recipe!
- Top this delicious Grilled Chicken Watermelon Salad with the reduction sauce.
- Use this balsamic vinegar reduction on this delicious Blistered Tomato Salad recipe.
Check out this fun balsamic reduction web story, too!
Great on vanilla bean ice cream!"Angela M., Pinterest user
How to Make a Balsamic Vinegar Reduction Sauce
- 1 ½ cups balsamic vinegar
- fresh herbs or port
- In an acid safe saucepan, add the balsamic vinegar.
- Simmer on very low heat for 30-40 minutes until the balsamic vinegar is thick and syrupy.
- Drizzle this balsamic vinegar sauce on salads, chicken, hummus, and more.
- This sauce will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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