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!
This simple balsamic reduction recipe will walk you through all of the steps on how to reduce balsamic vinegar in just a few steps! This balsamic vinegar reduction is keto, vegan, paleo, dairy-free, and gluten free!
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.
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 and syrupy, and the flavors were sweet and sour and complex!
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!!
What is a balsamic reduction?
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.
Learning how to reduce balsamic vinegar will open up a whole new culinary world to you. You can use the balsamic reduction on steak, fish, chicken, use it in marinades...the possibilities are endless!
How to reduce balsamic vinegar:
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 even herbs to add different flavor profiles to your balsamic reduction.
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 as these will react with the acids and leave a bad flavor in your reduction sauce.
Can this sauce go bad?
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.
Does this reduction need to be refrigerated?
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 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.
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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.
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