If you have ever tasted high-quality balsamic vinegar, you know that it can get addictive! You can get that delicious 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 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, 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!
- Good quality aged balsamic can get pricey! I knew I had to find a cheaper way to keep up with my new-aged balsamic vinegar addiction. Now you can make cheap balsamic vinegar taste expensive and rich!!
- This recipe is beginner’s level and easy to make.
Delicious! I added two sprigs of rosemary from the garden while it simmered. Very easy!”Michie H., Pinterest comment
Always use real balsamic vinegar. You can check my guide if your balsamic vinegar is gluten free.
What type of pan is best to reduce vinegar in?
Balsamic vinegar is very acidic, so you want to reduce it in a non-reactive pan. 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.
How To Reduce Balsamic Vinegar:
Step 1: Add balsamic vinegar to an acid-safe pan (see below for tips).
Step 2: Feel free to flavor your balsamic reduction sauce with fresh herbs!! I used fresh thyme. For more fun ways to use fresh herbs, check out some ideas in this How to Use Fresh Herbs in your Cooking tutorial.
Step 3: Simmer on low for 30-40 minutes until the mixture is thick and syrupy. Serve this balsamic vinegar reduction hot or cold.
You can vary this simple balsamic glaze recipe by adding different ingredients. You can reduce balsamic vinegar with port, sugar, wine, and herbs to add flavor profiles to your balsamic reduction.
- Enjoy this sauce on this Roasted Eggplant Dip for a delicious appetizer.
- Dip this homemade Gluten Free Focaccia Bread into this sauce.
Tips and Recipe FAQ:
A balsamic reduction is a simple process of cooking balsamic vinegar over low heat over a long period to evaporate out some of the liquid, making your reduction thick and syrup-like.
I am not a professional bottler and always tend to err on caution. I would think balsamic vinegar can go bad if not used quickly.
Storeing your reduction sauce in an airtight container in the refrigerator is always a good idea. 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.
Great on vanilla bean ice cream!”Angela M., Pinterest user
How to Make a Balsamic Vinegar Reduction Sauce
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- 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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