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 sauce using 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!
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 simple balsamic reduction recipe will walk you through all the steps to reduce balsamic vinegar in just a few steps! The first question to ask is balsamic vinegar gluten free. You can make this recipe once you have checked that your brand is safe.
Allergen Information:
This balsamic vinegar reduction is gluten-free, dairy-free, egg-free, nut-free, and soy-free. It is also vegan!
Reader Rave
Delicious! I added two sprigs of rosemary from the garden while it simmered. Very easy!” Michie H., Pinterest comment
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.
Step-By-Step Directions:
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.
Have fun with these flavor swaps:
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.
Serve With:
- Enjoy this sauce on this Roasted Eggplant Dip for a delicious appetizer.
- Dip this homemade Gluten Free Focaccia Bread into this sauce.
Recipe FAQ:
A balsamic reduction is a simple process of cooking balsamic vinegar over low heat for a long period to evaporate some of the liquid, making the reduction thick and syrup-like.
I am not a professional bottler and always tend to err on the side of caution. Balsamic vinegar can go bad if not used quickly.Â
It is always a good idea to store your reduction sauce in an airtight container 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!
- Use this balsamic vinegar reduction on this delicious Blistered Tomato Salad recipe.
- Reader, Angela, loves it over vanilla ice cream! She commented about it on my Pinterest pin.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This helps others know this recipe is delicious. Thank you!
How to Make a Balsamic Vinegar Reduction Sauce
Ingredients
- 1 ½ cups balsamic vinegar
- optional:
- fresh herbs or port
Instructions
- 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.
Notes
- Drizzle this balsamic vinegar sauce on salads, chicken, hummus, and more.
- This sauce will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
SPECIAL NOTE
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.
Nutrition
Nutrition Disclaimer
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.
Hi,
Which herbs should I use with balsamic reduction?
Thanks
I used fresh thyme. But others like basil would also taste great.
Drizzled over caprese appetizers on a toothpick. Fabulous on salmon too.
I am so glad you loved the recipe, Connie!
This worked so well! The syrup was rich and sticky and tasted amazing!
I used it to drizzle over some seared salmon and a arugula salad.
THANK YOU!
I am so glad Claire!! Sounds yummy on that salmon!