How To Make Balsamic Vinegar Reduction

Grab a bottle of balsamic vinegar and make a balsamic reduction.  I make a large batch (a whole bottle) and have it in the fridge at all times.  Reducing the balsamic vinegar will alter the tangy flavor into a sweet one. The longer you cook and evaporate the balsamic vinegar, the more concentrated it will becomeKeep an eye on your vinegar while simmering (the vinegar can easily burn towards the end of the simmering process).

Use the desired amount to make the dressing and store the rest in a glass bottle, keep it on hand in the fridge! It goes surprisingly well with lots of food! Drizzle the balsamic reduction over salads, roasted veggies, cheese platter or even over beef, chicken or fish cuts!

 

 

Empty a bottle of balsamic vinegar in a pot and bring to a boil.

 

 Lower heat to medium and keep it until it has the consistency of thin maple syrup or until the syrup is reduced by half.  Keep an eye on your vinegar while simmering (the vinegar can easily burn towards the end of the simmering process).  Set aside to cool down.

 

 

 

Use the desired amount to make the dressing and store the rest in a glass bottle, keep it on hand in the fridge! It goes surprisingly well with lots of food! Drizzle the balsamic reduction over salads, roasted veggies, cheese platter or even over beef, chicken or fish cuts!

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Marhaba, and welcome to my blog! Discover the secrets behind the symphonies of flavor that make up Lebanese cuisine. Join my blog and take a sneak peak at my cookbook, Hadia... Lebanese Style Recipes .