A balsamic vinegar reduction is a concentrated, thick version of balsamic vinegar created by cooking the vinegar until it has reduced. The flavor of the balsamic reduction is more intense and sweeter. A balsamic reduction is ideal for adding a burst of flavor to salads. It goes well with vegetables or vegetables, as well as meats.
If you enjoy dipping bread in olive oil and vinegar, a balsamic reduction will enhance the flavor. Also, if good quality balsamic vinegar cannot be found or is prohibitively expensive, the flavor of a lower quality balsamic vinegar can be enhanced by preparing a reduction. However, keep in mind that the original amount of vinegar will be cut in half or more, so you will have significantly less in terms of quantity. However, due to its concentration, less balsamic reduction is typically used.
- 2 cups balsamic vinegar
- 1 clove of garlic lightly crushed
- Herb sprigs thyme, oregano, basil, others
- Cook the balsamic vinegar (alone or with the other ingredients) in a small saucepan over medium heat until it has reduced by half (it takes about 30 minutes for 2 cups of vinegar to reduce to 1 Bowl). It can be cooked to this point for a concentrated but still runny balsamic reduction. Cook until reduced to 12 cup for a thicker sauce (frosting type) (or a quarter of the original volume).
- When the balsamic vinegar reduction has reached the desired thickness and concentration, remove from heat and set aside to cool. If I add garlic or herb sprigs, they can be removed at that time. Put the reduction or balsamic sauce in a covered container or bottle and store it for later use.
Amount Per Serving Calories 231Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 61mgCarbohydrates 45gFiber 1gSugar 38gProtein 2g