Simple Balsamic Reduction Sauce ~ Balsamic vinegar reduced down to a sweet syrupy sauce with just a small amount of sugar added. Great for both sweet and savory applications.
I can’t begin to tell you how many times I have made Simple Balsamic Reduction Sauce since I originally posted it in Feb. of 2014.
This sauce is something I love in many different applications; drizzled over meat, spooned over fruit. The ways in which to use this sauce are pretty much endless.
However, I just never remembered to take new or fresh pictures to replace the appalling originals. I’ve left one of the original as the end of the post. It’s always good to be humbled and truly see how far I have come…and realize how far I still have to go as a photographer.
ORIGINAL TEXT 2/1/14
Confession: I used to hate Balsamic vinegar.
Now, if the gods have a nectar, I firmly believe it is Balsamic.
To illustrate my love, after I empty my measuring cup into the pan to make this reduction, the bit that has clung to the sides, well instead of using my rubber spatula to get that all into the pan, I just give it child-like cleaning, using my finger to swipe the sides clean. I’m certain you can give me some in a shot glass and I’d shoot it like any old vodka or tequila. The burn would probably be just as bad.
How to Make Balsamic Reduction
This simple reduction is great on pretty much any meat or veggie dish. I even have a application for dessert. Balsamic is a versatile ingredient.
When making reduction sauce, I would recommend using a cheaper version of the stuff. The purer the vinegar is, the more expensive it is. Save your pocketbook and use the stuff you can get off the shelf at any grocery store. You want to save the good stuff in it’s purest form with no adulteration.
I used this in a savory dish, but if you want to use it in a dessert, and make the sauce a bit sweeter, you could use up to 2 tbsp sugar, but I’d not recommend more than that. Less is more in this case.
Simple Balsamic Reduction Sauce
. granulated sugar
In a heavy-bottomed sauce pan, bring Balsamic vinegar to a low boil (about a medium heat) and add the sugar.
Whisk constantly to prevent burning--about 15 minutes.
This will reduce to about a 1/2 cup of thick syrup.
The longer you reduce, the thicker your sauce will be, producing a smaller yield, conversely, the shorter the reduction, the thinner the sauce, giving you more, about 2/3 cup.