Gluten Free/ Italian/ Sauces/Condiments/ Vegan/ Vegetarian

Simple Balsamic Reduction Sauce

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.

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 ~ The Complete Savorist
UPDATED 6/10/16
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.
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 ~ The Complete Savorist

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 ~ Balsamic vinegar reduced down to a sweet syrupy sauce with just a small amount of sugar added. Great for both sweet and savory applications ~ The Complete Savorist

Simple Balsamic Reduction Sauce

Course: Condiment/Sauce
Cuisine: Italian
Author: Michelle De La Cerda
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Ingredients

  • 1 cup Balsamic vinegar
  • 1/2 tbsp . granulated sugar

Instructions

  1. In a heavy-bottomed sauce pan, bring Balsamic vinegar to a low boil (about a medium heat) and add the sugar.
  2. Whisk constantly to prevent burning--about 15 minutes.
  3. This will reduce to about a 1/2 cup of thick syrup.

Recipe Notes

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.

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 ~ The Complete SavoristSimple 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 ~ The Complete SavoristSimple 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 ~ The Complete Savorist

Thank you for sharing!

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18 Comments

  • Reply
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  • Reply
    Joanie @ ZagLeft
    June 13, 2016 at 11:36 am

    Your new pictures are lovely. I’m the same way about recipes I tend to make over and over again, I just don’t think to rephotograph them and replace the old pictures. Good for you for doing this. This is such a great recipe to have on hand because it goes so well on so many things and is so easy to make too.

  • Reply
    Michelle | A Dish of Daily Life
    June 13, 2016 at 1:43 pm

    I’m so addicted to balsamic vinegar I have an entire cabinet in my kitchen devoted to it! 🙂 I have a chocolate balsamic that I love to dip bread in when I’m hungry. Balsamic reduction is delicious! I need to buy some cheap stuff to do it with. I tend to use my expensive stuff.

  • Reply
    Julie | This Gal Cooks
    June 13, 2016 at 6:04 pm

    One of the great ways to use balsamic vinegar – make balsamic reduction! Thank you for the recipe, Michelle!

  • Reply
    Sabrina
    June 14, 2016 at 12:25 am

    Sometimes the simplest sauces are just what a dish needs to take it to the next level!

  • Reply
    Dee
    June 14, 2016 at 2:08 am

    I finally started using balsamic vinegar a few months ago because it was essential for a salad dressing I was making, and now I wonder what took me so long — love the stuff! I’ve got to try this sauce now, as well. 🙂

  • Reply
    Ashlyn @ Belle of the Kitchen
    June 14, 2016 at 2:56 am

    I seriously want to put this on everything! So yummy!

  • Reply
    cathy | Lemon Tree Dwelling
    June 14, 2016 at 10:42 pm

    Balsamic reduction is such a great finish to so many dishes!!

  • Reply
    eat good 4 life
    June 15, 2016 at 8:41 am

    I have made this once before and it is the bomb. Loving making reduction sauces. So easy!

  • Reply
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  • Reply
    Heather
    September 15, 2016 at 3:34 pm

    Quick question, I have tried making balsamic reductions before and my husband about died from the vinegar fumes! any suggestions to keep the fumes down? or did I do something wrong before? Thanks! Would love to be able to make this and enjoy it!

    • Reply
      Michelle De La Cerda
      September 15, 2016 at 9:20 pm

      I had to chuckle. I have made it several times and the last time I made it, I had the same thing happen. My house was so over vinegared. My daughter was so angry at me, she is only 6. Anyway, I think I had my heat up a bit too high last time I did it. My bubbles were too big. It’s the only thing I could think of. I was in a hurry and I think I was trying to get it to reduce faster at a higher heat.

    • Reply
      Joanne
      October 9, 2016 at 1:06 pm

      I wonder about covering the kttle most of the way with a lid?

      • Reply
        Michelle De La Cerda
        October 9, 2016 at 3:24 pm

        When making balsamic reduction or any reduction sauce (gravies too), you do not want to cover it. You want to keep it open to allow it to evaporate. If it is covered, or even partially covered, it will build steam and condensation, which will increase the reduction time. To make the process go quicker, don’t use a sauce pan (like I normally do), but a wide and shallow pan. The larger the surface area for the liquid to spread out on, the quicker it will reduce.

  • Reply
    Amy
    November 7, 2016 at 12:03 am

    Can you use honey instead of sugar?

    • Reply
      Michelle De La Cerda
      November 7, 2016 at 2:48 am

      Yes you can. Honey and even molasses can work.

      • Reply
        Amy
        November 7, 2016 at 8:06 am

        Thank you. I have been wanting to make my own for a while. This gave me the encouragement to do it! A friend of mine make and sells vinegars (pomegranate and other flavors) tried to make own and failed. Missed adding sweetener. Now the pomegranate. Think she added the seeds or Pom juice?

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