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    Home » Meal » Sauce

    Published: Aug 14, 2022 · Modified: Feb 14, 2023 by Genevieve · This post may contain affiliate links.

    Balsamic Reduction

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    Balsamic reduction is drizzled over a caprese salad with arugula with the words Balsamic Reduction and the URL www.twocloveskitchen.com.
    Balsamic reduction is drizzled over a caprese salad with arugula with the words Balsamic Reduction and the URL www.twocloveskitchen.com.
    Balsamic reduction is drizzled over a caprese salad with arugula with the words Balsamic Reduction and the URL www.twocloveskitchen.com.
    Balsamic reduction is drizzled over a caprese salad with arugula with the words Balsamic Reduction and the URL www.twocloveskitchen.com.
    Balsamic reduction is drizzled over a caprese salad with arugula with the words Balsamic Reduction and the URL www.twocloveskitchen.com.
    Balsamic reduction is drizzled over a caprese salad with arugula with the words Balsamic Reduction and the URL www.twocloveskitchen.com.
    Balsamic reduction is drizzled over a caprese salad with arugula with the words Balsamic Reduction and the URL www.twocloveskitchen.com.

    Learn to make homemade balsamic reduction/balsamic glaze to drizzle on meats, roasted vegetables, fruit, or salad. All you need is balsamic vinegar and the directions provided here!

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    Balsamic reduction is shown drizzled over a caprese salad with arugula.

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    • Why You'll Love This Dish
    • What You'll Need
    • How to Make Arugula Caprese Salad
    • How to Store Balsamic Glaze
    • FAQ
    • How to Use Balsamic Reduction
    • Expert Tips
    • Other Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Dish

    This balsamic reduction takes tart balsamic vinegar and turns it into a sweet and tangy, syrupy glaze.

    This simple recipe only uses one ingredient! Balsamic vinegar is the only ingredient you need to add a burst of flavor to a wide variety of recipes.

    Some recipes call for sugar, but I don't find this necessary. Balsamic glaze is plenty sweet on its own, and will reach a syrupy consistency with proper time, heat, and attention.

    There are so many ways to use balsamic vinegar reduction, from bruschetta to caprese salad, fruit to roast meats and vegetables. Once you realize how simple this recipe is, you'll be adding it to everything.

    It's easy to make. To make balsamic reduction, you'll add the balsamic to a saucepan over medium to low heat, stir occasionally as it thickens, and have a homemade balsamic glaze in under 30 minutes. 

    Balsamic Vinegar in Small Pitcher with wooden handle.

    What You'll Need

    Two Cloves Kitchen, as an Amazon Affiliate, makes a small percentage from qualified sales made through affiliate links at no cost to you.

    • Balsamic Vinegar Authentic vinegar from the Modena region of Emiglia-Romana region of Italy, is best. For tips on choosing the best balsamic vinegar, read this article. 

    How to Make Arugula Caprese Salad

    Step One Place balsamic vinegar in a saucepan over medium heat. Bring to a boil, the reduce heat to a simmer. Continue to cook, stirring occasionally, until the balsamic glaze coats the back of a spoon. 

    Balsamic vinegar reduces in a stainless steel pot.

    Step Two This balsamic glaze recipe will continue to thicken as it cools.

    Balsamic reduction is shown drizzled over a caprese salad with arugula.

    How to Store Balsamic Glaze

    Fridge You can store it in the refrigerator in an airtight container for up to 2 weeks.

    Freezer While you can safely freeze balsamic reduction, I do not recommend it, as it can alter the flavor of the product.

    To serve, heat a little in a saucepan over low heat, or let come to room temperature.

    FAQ

    What is balsamic reduction?

    Balsamic reduction or balsamic glaze is a simple reduction of balsamic vinegar that becomes thick and sweet. It is cooked at medium to low heat until it has reached a maple syrup-like consistency. 

    Are balsamic glaze and balsamic reduction the same thing?

    They are! Both terms are used to describe the same reduced balsamic syrup created by cooking until it is thickened and sweet.

    What do you use balsamic glaze for?

    Balsamic glaze is used for everything from salad dressing to a drizzle over fruit, meats, and vegetables. See the "How to Use Balsamic Reduction" section below for more ideas.

    Can you freeze balsamic glaze?

    You can, but I don't recommend it. It lasts for a long time in the refrigerator and can be made relatively quickly, so there shouldn't be much of a need for frozen balsamic glaze.

    Freezing may alter the flavor and texture of the reduction.

    How to Use Balsamic Reduction

    Serve your balsamic glaze or reduction in the following ways:

    As a dressing on a salad, like this Caprese Salad with Arugula

    Drizzle on Fresh Fruit

    Cast Iron Chicken

    On Roasted Vegetables, like these Brussels Sprouts and Asparagus

    Expert Tips

    • It's not necessary to add any sweeteners to your balsamic vinegar reduction, but if you prefer a sweeter and thicker glaze, add a little brown sugar while the vinegar thickens.
    • If your sauce becomes too thick, add a little bit of water to thin it out. Keep in mind, the sauce will continue to thicken as it cools.
    • Make a large batch if feeding a crowd or using it on a number of recipes within a two-week period. It will store well.

    Other Recipes You'll Love

    Give these other flavorful sauces a try:

    Chipotle Southwest Sauce

    Pineapple Habanero Sauce

    Lemon Herb Vinaigrette

    📖 Recipe

    Balsamic reduction is shown drizzled over a caprese salad with arugula.

    Balsamic Reduction

    Learn to make homemade balsamic reduction/balsamic glaze to drizzle on meats, roasted vegetables, fruit, or salad.
    5 from 50 votes
    Print Pin Rate
    Course: Condiment, Sauce
    Cuisine: American
    Cook Time: 20 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Calories: 4kcal
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    Equipment

    • Small or Medium Saucepan
    • Wooden Spoon

    Ingredients

    • 1 cup balsamic vinegar

    Instructions

    • Place balsamic vinegar in a saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Continue to cook, stirring occasionally, until the balsamic glaze coats the back of a spoon, about 12 to 20 minutes.
    • Remove from the heat and serve. This balsamic glaze recipe will continue to thicken as it cools.

    Notes

    General
    • As the vinegar reduces, some of the liquid will evaporate. 
    • It's not necessary to add any sweeteners to your balsamic vinegar reduction, but if you prefer a sweeter and thicker glaze, add a little brown sugar while the vinegar thickens.
    • If your sauce becomes too thick, add a little bit of water to thin it out. Keep in mind, the sauce will continue to thicken as it cools.
    • Make a large batch if feeding a crowd or using it on a number of recipes within a two-week period. It will store well.
    • Use balsamic glaze over roasted meats and vegetables, salads, bruschetta, and fruit.
    Storage
    • Fridge You can store it in the refrigerator in an airtight container for up to 2 weeks.
    • Freezer While you can safely freeze balsamic reduction, I do not recommend it, as it can alter the flavor of the product.
    • To serve, heat a little in a saucepan over low heat, or let come to room temperature.

    Nutrition

    Calories: 4kcal | Carbohydrates: 1g | Protein: 0.02g | Sodium: 1mg | Potassium: 4mg | Sugar: 1g | Calcium: 1mg | Iron: 0.03mg

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