Making a Vinegar Reduction
A vinegar reduction is simply boiling vinegar until the water evaporates, leaving behind a thick, syrupy liquid with concentrated acidity. You achieve this by simmering the vinegar in a wide, non-reactive pan until it reaches the consistency of warm honey and coats the back of a spoon.
Ventilation is the secret ingredient.
Vinegar fumes become sharp and aggressive when boiled; turn on your stove's exhaust fan or open a window before you start. Use a non-reactive pan, as the acid can strip metallic flavors from aluminum or cast iron.
- Small stainless steel saucepan
- Silicone spatula
- Wooden spoon
What goes in.
- 1 cupBalsamic, sherry, or apple cider vinegar
- 1 tbspHoney or maple syrup (optional, for balance)
Watch the coating
Dip a spoon into the simmering liquid and run your finger across the back of it; if the line stays clean and the liquid does not run, it is ready.
The method.
Pour the vinegar
Add the vinegar to a clean stainless steel saucepan set over medium-high heat.
Bring to a simmer
Wait for the edges to bubble vigorously, then immediately lower the heat to medium-low to maintain a steady, gentle simmer.
Reduce
Let the liquid bubble away until the volume is reduced by at least two-thirds. It should be dark, glossy, and thick.
Cool and store
Remove from the heat; the reduction will thicken significantly as it cools to room temperature.
Other turns to take.
Herbed Reduction
Steep a sprig of fresh rosemary or thyme in the vinegar while it reduces, then strain before cooling.
Fruit-Infused
Add a few slices of fresh strawberry or fig to the pan at the start of the reduction to impart a natural sweetness.
When it doesn't go to plan.
Do not walk away; once the volume is low, the sugar content makes it prone to scorching within seconds.
If it turns into a hard candy, you have reduced it too far; whisk in a teaspoon of water to bring it back to a pourable consistency.
Store in a glass jar at room temperature; it will keep for weeks in the pantry.
The ones that keep coming up.
Why does my vinegar smell like burning?
The heat is too high. The sugars are caramelizing too quickly on the surface of the pan. Reduce the flame immediately.
Can I use cheap vinegar?
Yes, but the quality of the raw vinegar dictates the final profile. A better-quality vinegar produces a more rounded, less harsh result.
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