Making Balsamic Reduction
Balsamic reduction is simply balsamic vinegar simmered until the water evaporates and the sugars concentrate into a thick, syrup-like glaze. You need nothing more than a small saucepan, patience, and a watchful eye to ensure it doesn't cross the line from glossy syrup into burnt sugar.
Watch the pan, not the clock.
Vinegar thickens rapidly in its final minute; if you leave it unattended, you will be left with a hardened crust instead of a pourable glaze.
- Small stainless steel saucepan
- Silicone spatula
- Glass jar for storage
What goes in.
- 1 cupBalsamic vinegar
Coating the back of a spoon
Dip a metal spoon into the liquid. If the reduction coats the back of the spoon and you can draw a line through it with your finger that holds, it is ready.
The method.
Pour the vinegar
Add one cup of balsamic vinegar to the cold saucepan and set the heat to medium-high.
Bring to a simmer
Wait for the vinegar to bubble gently. Once it reaches a steady simmer, turn the heat down to low to maintain small, consistent bubbles.
Reduce the liquid
Let the vinegar cook for about 10 to 12 minutes. Stir occasionally to ensure the edges don't caramelize too quickly.
Test and cool
Once the liquid has reduced by half and coats the spoon, remove from heat. It will continue to thicken as it cools.
Other turns to take.
Infused Reduction
Add a sprig of fresh rosemary or a single star anise during the simmering process, then strain it out before cooling.
When it doesn't go to plan.
Do not use expensive, aged balsamic vinegar; a standard grocery store brand produces the best results for a reduction.
If the glaze becomes too thick in the jar, stir in a teaspoon of warm water to loosen it back up.
Cool the reduction to room temperature before storing it in a jar, as condensation trapped in a sealed container can thin the glaze.
The ones that keep coming up.
How do I know if I burnt it?
If the vinegar smells sharp, acrid, or turns into a hard, sticky mass in the bottom of the pan, you have overcooked it. Once it burns, there is no way to salvage the flavor.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe