Balsamic Reduction

by Michele Pesula Kuegler | May 21st, 2010 | Recipes, Spreads & Sauces

As I sat here, mentally preparing this post, I had an internal debate: Is making a balsamic reduction a recipe, or should I create a helpful hint category?

The part of my brain that thought recipe won the debate, though by no means was it a firm and final decision.  All that you need to make the reduction is one ingredient and time.  So, I don’t think that makes it a recipe.  However, if you’re seeking a delicious topping for vegetables, meat, and more, this “recipe” will give the ultimate finishing touch.

Besides being a delicious addition to a meal, it is a budget-friendly ingredient.  Granted, you need to have a decent amount of balsamic vinegar when you start, but it does not have to be gourmet vinegar.  It can be your generic, store brand, which makes this recipe less expensive than buying a gourmet balsamic vinegar.  And, the finished product has a great depth of flavor and lush thickness.

Drizzled on a grilled chicken breast or steamed broccoli, the reduction will give your dish that something special.

Balsamic Reduction


  1. 1 cup balsamic vinegar
  1. Place in small saucepot, and bring to a boil over medium-high heat. Stir continuously.
  2. Once the vinegar has thickened to the consistency of a syrup instead of a liquid, remove from heat immediately.
  3. Makes approximately 1/3 cup.
Think Tasty

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