How to Make the Perfect Balsamic Reduction Glaze

PaleoGluten Free

How to make the most delicious Homemade Balsamic Reduction in 10 Minutes.

picture of bottles filled with balsamic vinegar and olive oil

How to make Balsamic Reduction using 1 ingredient, quality Balsamic Vinegar. This balsamic reduction will be your new “go to” sauce to top off any dish – done in just 10 minutes!

Ok, folks I know that most people are fans of Balsamic Vinegar. But the real question is, what kind do you buy?

Do you buy a good one?

Or do you buy the $2.49 one off the shelf in your grocery store? True Confession: I use to buy the cheapo one off the shelf not knowing the drastic difference in taste and not wanting to spend the money to get a “good” Balsamic Vinegar. But with the amount of times I use it for dressing, marinades, and so forth I really should have bought a higher quality Balsamic Vinegar.

pouring balsamic vinegar into a pot

Well, I am proud to say that on a date night with my hubbie one night we stopped in a store called Oil & Vinegar and it changed my life forever! OMG!!! Coolest store ever! They have all different kinds of … you guessed it. Oil & Vinegar. In fact, when you walk in, there is this huge wall filled with “taps” of all the different oils & vinegars. You just grab a fun shaped bottle with the desired mL size you want and fill ‘er up!

So, after purchasing my amazing bottle of aged Balsamic Vinegar I have been thinking up all kinds of recipes!

The first on the list was a Balsamic Reduction! Have you ever tasted a good Balsamic Reduction? It’s sweet syrup-y and absolutely delicious!

There are so many questions out there about Balsamic Reduction!

  1. How to make Balsamic Reduction?
  2. Can you make balsamic reduction without sugar?
  3. How to thicken balsamic reduction?
  4. How long does Balsamic Reduction last?
  5. Is Balsamic Reduction paleo, gluten free, vegan, healthy, etc?
  6. What goes with Balsamic Reduction?

a picture showing the process of making balsamic reduction

Let’s get started shall we?

Balsamic Reduction is made from a quality balsamic vinegar, it is gluten free, vegan and paleo! The vinegar is simmered in a sauce pan until it has reduced by almost half. The result will be a more concentrated balsamic flavor. The longer you let the vinegar simmer, the thicker it will get.

Adding sugar or honey to your balsamic vinegar will result in a more “sweet” reduction. I actually prefer it without the sweetener because I think you can taste more of the balsamic flavor.

Once made, Balsamic Reduction will last for at least 3 months as long as you have it properly sealed in an air tight container and store it in the refrigerator. On a side note, if reduction hardens after being in refrigerator for too long just place the container in a bowl filled with warm water to heat up the reduction.

pictures of balsamic reduction being drizzled on top of food

What goes with Balsamic Reduction? EVERYTHING! You usually see it drizzled over a dish to add an extra dimension of flavor. It adds acid and sweetness that make any dish pop! It is absolute deliciousness on a plate and super easy to make.

The reduction can be served with a caprese salad, grilled peaches, chicken, bread, or whatever you’d like. Or you could just drink it if you like… it’s that good!

Bon Appetit friends!

picture of bottles filled with balsamic vinegar and olive oil

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picture of bottles filled with balsamic vinegar and olive oil

How to Make the Perfect Balsamic Reduction Glaze

  • Author: Krista
  • Cook Time: 10 mins
  • Total Time: 10 mins
  • Yield: 3/4 cup
  • Category: Condiments & Sauces, Gluten Free, Paleo, How to
  • Method: Stove
  • Cuisine: American

Description

How to make Balsamic Reduction using 1 ingredient, quality Balsamic Vinegar. This balsamic reduction will be your new “go to” sauce to top off any dish – done in just 10 minutes! 


Ingredients

  • 1 cup of good quality balsamic vinegar

Instructions

  1. Pour balsamic vinegar into a small saucepan.
  2. Turn heat to medium high and bring vinegar to a boil.
  3. Once boiling, reduce to simmer and let simmer for about 5-7 minutes until vinegar has reduced down. Stir occasionally. {be sure to keep an eye on it because it can burn quickly} You will know it is done if it coats the back of spoon.
  4. Remove from heat.
  5. Let reduction cool and serve or transfer to an air tight container and store in refrigerator. If reduction hardens after being in refrigerator for too long just place container in a bowl filled with warm water to heat up the reduction.
  6. Can be served with a caprese salad, grilled peaches, bread, or whatever you want. You could just drink it if you like… it’s that good! 🙂

Keywords: Condiments & Sauces, Gluten Free, Paleo, How to, how to make balsamic reduction, homemade balsamic glaze

Want more Recipes that use Balsamic?

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One Pan Balsamic Chicken with Vegetables

Balsamic Glazed Caprese Chicken

One Pan Balsamic Glazed Caprese Chicken - an easy recipe done in less than 40 minutes. Tender juicy Chicken cooked in balsamic glaze, I guarantee you'll love it! | gluten free recipes

Caprese Chicken Skewers with Balsamic Glaze

 

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Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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50 Responses
        1. Honestly, it’s the price. 🙁 I always get Balsamic Vinegar of Modena, it’s a type of balsamic and has been aged for longer. The longer it is aged the more syrupy it is going to be and more depth in flavor. I actually get my vinegars at a store in the mall called “oil & vinegar” … LOVE IT!

      1. Matt Kelly

        I just made my first batch I was fortunate enough to have some Balsamic from Modeno. It reduced very nicely to pair with some Brussels Sprouts I’ve roasted.

    1. Yum! I love caprese sandwiches, well actually anything caprese and with the balsamic reduction its amazing. Thanks for stopping by Laura! By the way, actually just bought the pinch of yum book. Super excited! 🙂

  1. Great post, Krista! We love balsamic and you are SO right….it is totally worth the investment to buy the good stuff 🙂 That store sounds awesome! Such a wonderful idea to share how to make a reduction…pinning and thanks for sharing! Happy Tuesday!

    1. The store really is awesome, plus they have tons of other fun stuff there outside of just oil and vinegar. 🙂 After making this reduction, I am officially hooked and put it on everything now. 🙂 YUm! Thanks for sharing, always love seeing your sweet comments.

    1. Me too! It is so worth it.. they do have a couple of good ones in our grocery store. But this oil & vinegar store is just fun to go in. 🙂 hehe…

  2. I have always wondered how to do this but I’ve never bothered to look it up. Thanks so much for posting at From the Farm Blog Hop – that’s where I saw your post.

    Cheers,
    Michee

    1. Michele it is so easy… I was shocked at how easy it was the first time I made it and it definitely delivers on flavor. Thanks for stopping by From the Farm. 🙂

  3. […] Well, I think I hit the nail on the head with these Spinach & Goat Cheese Stuffed Mushrooms. Using baby Portabella Mushrooms instead of Button Mushrooms gave a little more space for the filling because they were bigger, but also a rich deep beefy mushroom flavor that held its own to the strong goat cheese taste. This appetizer is super easy to make and very versatile to add different fillings if you don’t like sun-dried tomatoes or spinach. If you want to make it even more fancy, serve it with an optional Balsamic Reduction. […]

  4. T Badge

    I use less not-so-expensive balsamic for a reduction No need to spend a lot to make a good reduction I like to add a pinch of salt, a tablespoon of brown sugar, and sometimes a sprig of fresh rosemary or thyme to the pan while it reduces. Great stuff!

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