Balsamic Reduction

Prep Time
Cook Time
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"This is a reduction of Balsamic that will compliment may things from vegies to any type of meat. This is wonderful over avocado, fresh tomato and cheese. Cool down for cold dishes, or warm for hot dishes. Serving size will depend on what you use it for. Note the option: If using the balsamic for fruit or avocado, a sweeter option may be preferred, thus adding one of the options, it does take away a little bit of the acidic taste of the vinegar. Herbs can also be used to add a flavor to the reduction."

Original recipe yields 3 servings


  • Serving Size: 1 (125.3 g)
  • Calories 45.6
  • Total Fat - 0 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 2.4 mg
  • Total Carbohydrate - 6.3 g
  • Dietary Fiber - 0 g
  • Sugars - 6.3 g
  • Protein - 0 g
  • Calcium - 7.2 mg
  • Iron - 0 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Place both (if using) ingredients in a heavy based pan and place the pan over medium high heat bringing the vinegar to a slow boil until just the edges of the syrup around the pan are boiling. If there are large bubbles covering the surface of the vinegar, reduce the heat until the bubbles are smaller. This is the time to watch it.... do not over boil it as it can easily burn. You will know it's done as it will coat the back of spoon (like a custard mix). Note: Reduction will usually reduce by half.

Step 2

Cool down reduction for later use or serve warm straight away ~ You can store reduction in an air tight container in the refrigerator until ready (it should last 1-2 weeks). If the reduction hardens in the fridge, heating it gently will bring it back to a syrupy consistency (I used a low setting on the microwave).

Tips & Variations

No special items needed.



A love balsamic glaze and the instructions were perfect. I made a half batch and included a pinch of brown sugar. Then drizzled it over a pasta salad.

review by:
(12 Jul 2018)