I was at the store grabbing some balsamic vinegar when I noticed a small bottle of Balsamic Reduction, right next to the Balsamic Vinegar I was buying to make this Simple Balsamic Reduction with! Whew, did you follow all that?
Simple Balsamic Reduction
I considered picking it up, but stopped myself right there! It was super pricey. The bottle was darling, though, with a cute little cork, but even that couldn’t justify paying that much. (I gotta admit I’m a sucker for cute and unique bottles and jars!)
About Simple Balsamic Reduction:
In its most basic form, the standard balsamic reduction is simply balsamic vinegar reduced by about half by slowly simmering in a pot over a stovetop. My recipe has a little bit of a sweetener (more on that, below) and just a tiny touch of butter. Those ingredients help to prevent any crystallization, smooth out the taste, and add sheen, body, and a luxurious mouthfeel.
What those ingredients don’t tell you is how fabulous this Balsamic Reduction is, an amazing concentration of everything good about Balsamic Vinegar. The vinegar is magically transformed into a rich, intensely flavorful, syrupy concoction.
While the flavor is amazing, a thicker reduction doesn’t just run off whatever it’s used on. It’s perfect for dishes where balsamic should be a stand-out component, and that opens up all kinds of possibilities for using it in and over various recipes. More on that, below.
About Balsamic Glaze:
Sometimes a Balsamic Reduction is referred to as a Balsamic Glaze. Although the basic reduction here has a bit of sweetness (the honey), for a glaze, simply use more honey.
There’s a range in my recipe already. Sticking towards the higher end of sweetness is perfect when using over fruits or desserts.
Simple Balsamic Reduction – it’s marvelous with a wedge salad
Making Simple Balsamic Reduction:
Let’s talk about the Balsamic Vinegar you’ll use in your Reduction. First of all, don’t use precious, pricey aged Balsamic. It would be a shame to treat a great Balsamic to the heat of the reduction, and aged Balsamics are already a syrupy wonder.
Since a reduction will intensify any Balsamic Vinegar and give it a great punch of flavor, you can get by with a pretty basic grocery store Balsamic. As with most things, don’t use the absolute cheapest one. Reducing will improve almost any balsamic, but will also intensify any flaws. Find something that’s reasonable but middle of the road.
Variations:
Make this with a basic balsamic vinegar or a white balsamic. Both have their place. I haven’t played around much with the White Balsamic, but I can especially see it drizzled over fruit.
Vary the flavor with herbs or citrus. Rosemary, bay, or thyme come to mind immediately. Spices like cinnamon or clove can be interesting. A touch of citrus zest adds a fresh note; it can be strained out afterward.
Grilled Caprese Chicken with Balsamic Glaze. Trust me there is chicken and melty gooey Mozzarella!
Uses For:
So now that you can make a Balsamic Reduction at the drop of a hat, you can go wild in all kinds of ways. (Note: your definition of wild may not be the same as mine.)
- Try it in dressings for green salads, tomato salads, or on other veggies, maybe grilled or roasted.
- The reduction is strong, but maybe you’d be inspired to add a drop or two (be careful) to some soups, for instance, this favorite: Split Pea.
- Can you imagine how good a tiny drizzle would be over sweet strawberries? Or summer peaches? Especially if it were made from white balsamic?
Other Recipes You Might Like:
I thought this would be a great opportunity to highlight some recipes on my site that make wonderful use of a reduction.
- Bosc Pears in Balsamic Reduction, everyone loves this, especially my folks (who are in their 80s and 90s).
- Grilled Plums with Mascarpone and a Balsamic Gastrique are memorable, perfect when grilling.
- Balsamic Glazed Chicken and Tomatoes are a family fave. Only make when the tomatoes are good ones.
- Grilled Caprese Chicken Sandwiches are a taste of summer! It’s a must-make when the tomatoes are great!
- Copycat Outback Wedge Salad is one of my personal favorites. Its restaurant quality at home.
- Roasted Balsamic Brussels Sprouts, so good my son and his friend devoured a batch in the kitchen straight from the pan.
Roasted Balsamic Brussels Sprouts
Leftover Balsamic Reduction:
Store in the refrigerator, preferably in a jar, tightly covered, for weeks. While it won’t spoil, it may become thicker over time.
Bring back to room temperature before using, adding just a touch of water if needed.
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Balsamic Vinegar:
- Vinegar is almost always at a low for the year before Easter, during the big holiday sales. Stock up for the year on jugs of white vinegar, but check to see if the “fancier” vinegars are on sale, too.
- Vinegar sales are typically unadvertised, so if you miss out on Easter, keep an eye out for sales throughout the summer. Check buyers’ clubs, discount stores, and specialty stores like Trader Joe’s for good pricing for better balsamic.
Honey:
- Honey can be pricey. Check drugstore sales (not a typo) and ethnic markets for best pricing. Buyers’ clubs have decent prices, as do discount stores.
- If your honey is crystallized, don’t toss. Gently heat in the microwave or on the stovetop in a pan of warm water. Be careful if it’s in plastic. If it is, melt only enough to pour into a glass jar, then continue to heat.
Hello Frugal Friends! I posted Simple Balsamic Reduction because it’s a worthwhile condiment to have on hand, especially during the summer when salads shine! Check the reductions at the store: if they’re more than half the price of balsamic vinegar, you know you’ll save money by making your own.
Mollie
Simple Balsamic Reduction
Simple Balsamic Reduction
- Prep Time: 2 minutes
- Cook Time: varies
- Total Time: 10 minutes
- Yield: 1/2 cup 1x
- Category: Condiments
Ingredients
- 1 cup Balsamic vinegar
- 1 to 4 tablespoons honey
- 2 teaspoons butter
Instructions
In a small, heavy saucepan, mix together the Balsamic and honey or sugar. Bring to a boil, reduce to a good simmer and until the mixture has thickened slightly and coats a spoon. Generally, this is reduced by about 1/2 but can vary depending on the Balsamic Vinegar you start with and how thick you wish the Balsamic Reduction to be.. Watch carefully at the end; this will take several minutes.
Remove from heat, let cool slightly and whisk in butter. Cool to room temperature.
Notes:
- Various herbs and seasonings may be added; see the body of text.
- If your Balsamic Reduction becomes too thick, thin with a bit of warm water. If it thickens in the fridge from the cold, place it in a bowl of very hot water until it warms a bit.
- Balsamic Reduction will keep for weeks, almost indefinitely, in the refrigerator.
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I’ll be sharing Simple Balsamic Reduction at Fiesta Friday # 256, hosted by Liz @ spades, spatulas & spoons.
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