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Balsamic Reduction

Balsamic Reduction
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 Cup Olivia's Balsamic Vinegar
  2. (Olivia's Aged Balsamics are naturally reduced through the aging process so already have this glazed consistency)
Instructions
  1. Add 1 cup balsamic vinegar into a medium-sized non-stick pot/sauce pan. Or use whatever amount you desire, keeping in mind you will reduce the volume by 2/3-3/4.
  2. Bring the vinegar to a simmer/low boil over medium-high heat. Reduce heat to low-medium. I left it on heat setting 3 for most of the time to be careful. Stir. Some people also add a tiny bit of sugar at this stage, but I didn't bother and was still very pleased with the final taste.
  3. Here's the tricky part. You have to keep an eye on it for the entire time, stirring every few minutes or so. Using 1 cup vinegar and cooking it on low, it took me almost 40 minutes to reduce. When it's as thick as you want it, feel free to stop.
  4. Every few minutes, give the mixture a gentle stir. After about 20-25 minutes, I was convinced this vinegar was not going to thicken, but it did, ever so gradually.
  5. After the better part of 40 minutes, my vinegar reduced about 2/3-3/4 in volume! I started with 1 cup and I was left with about 5-6 tablespoons of sweet, thick balsamic reduction goodness. Make sure to keep a very watchful eye on it during the last 10 minutes.
Notes
  1. Once you've made it you can drizzle it on just about anything. Salads, grilled veggies, and seasonal fruit are especially fun this time of year. Or try dipping a fresh baguette into oil and vinegar. Store it in the fridge, keeping in mind that it will harden slightly when chilled. Allow it to come to room temperature before using.
Adapted from Sassy in da South
Adapted from Sassy in da South
Olivia Olive Oil https://oliviaevoo.com/