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Perfect Balsamic Reduction Recipes for Sweet and Savory Lovers

Balsamic Reduction Recipes
A balsamic reduction is made by reducing i.e. simmering balsamic vinegar to thicken it to a syrup-like consistency. It can be used for enhancing the flavor of savory as well as sweet dishes.
Rimlee Bhuyan
Last Updated: Jul 21, 2017
Balsamic vinegar is dark brown in color with a very distinctive flavor which is more complex than regular white vinegar. It is quite expensive and traditionally made from Trebbiano grapes which are found in the province of Modena, Italy. These grapes are exclusively used for the production of balsamic vinegar. Nowadays, synthetic balsamic vinegar, which is quite inexpensive can also be bought. It is used in vinaigrette for salads and as marinades for preparing lamb, pork, and other kinds of meat. Balsamic vinegar can also be used for imparting a unique flavor to desserts that use fresh fruits. This vinegar also goes well with a few varieties of cheese, like feta and ricotta. Although balsamic vinegar itself is thick and syrupy, to intensify its flavors, this vinegar is very often reduced in quantity and made thicker by simmering it over low heat.
Basic Balsamic Reduction

● Balsamic vinegar, 1 cup
Balsamic vinegar
● Brown sugar, ½ cup
Brown sugar
In a small skillet or saucepan, combine the balsamic vinegar with brown sugar and place it on low heat. Keep stirring with a spoon to make sure that the sugar is completely dissolved. Once you have a thick consistency, remove the balsamic reduction from heat and let it cool.
Balsamic Reduction for Desserts

● Balsamic vinegar, 1 cup
● Honey, 1 tablespoon
● Cloves, 2
● Bay leaf, 1
Bay leaf
In a saucepan, pour the balsamic vinegar and heat it over low heat. Add the honey, bay leaf and cloves and bring the mixture to a boil. Once it comes to a boil, reduce heat and let the mixture simmer. Check the mixture every 5 minutes to make sure that it does not burn at the bottom. After about 25 to 30 minutes, the mixture will thicken and will reduce to one-fourth of its original quantity. Remove from heat and strain the mixture. Drizzle this balsamic reduction over desserts and fresh fruits.
Balsamic Reduction for Chicken

● Chicken stock, 3 cups
Chicken stock
● Balsamic vinegar, ⅓ cup
● Porcini mushroom, 2 tablespoons (chopped)
Porcini mushroom
● Butter, 1 tablespoon
● Pepper, ½ tablespoon (freshly ground)
● Salt, ¼ teaspoon
● Fresh rosemary, 2 sprigs
Fresh rosemary
● Garlic clove, 1 (peeled and minced)
Garlic cloves
Pour in the chicken stock in a large saucepan and add the porcini mushroom and fresh rosemary sprigs. Bring the chicken stock to a boil and cook over high heat for 15 to 20 minutes until the mixture has reduced to almost half. Now add the balsamic vinegar and simmer over low heat until the mixture has the consistency of a sauce. Remove the saucepan from heat and strain this mixture through a fine wire mesh. Discard the rosemary sprigs and the porcini mushroom pieces. Return the mixture to the saucepan and stir in the butter so that it is completely combined. Add salt and pepper and stir the mixture once more.
Balsamic Reduction for Duck

● Balsamic vinegar, 1 cup
● Cherries, ½ cup (pitted)
● Honey, 1 tablespoon
In a small pan, add the balsamic vinegar and honey. Heat this mixture over low heat until the mixture is thick and syrupy. Add the pitted cherries and simmer for 8 to 10 minutes. Pour this balsamic reduction over seared duck breast.
Balsamic Reduction for Pork

● Balsamic vinegar, 1 cup
● Red wine, ½ cup
Red wine
● Butter, 4 tablespoons (plain, unsalted)
● Fresh thyme, 1 tablespoon
Fresh thyme
● Garlic cloves, 4 (minced)
● Onion, 1 medium (chopped)
Chopped onion
Combine red wine and balsamic vinegar in a small saucepan and bring it to a boil. Add the chopped onions, minced garlic, rosemary sprigs, and thyme and to this mixture and simmer over a low heat until the mixture is reduced to half. Remove from heat and strain the mixture through a fine mesh wire. Place the mixture back in the saucepan and simmer it over low heat until the mixture has a thick sauce-like consistency. Remove the balsamic vinegar and red wine sauce from heat and allow it to cool down. Stir in the butter and combine well. Pour this sauce over oven roasted pork chop before serving.
Balsamic Reduction for Steak

● Balsamic vinegar, 1½ cups
● Brown sugar, 3 tablespoons
● Fresh rosemary, 2 sprigs
● Garlic, 2 cloves (peeled and minced)
In a small saucepan combine the balsamic vinegar, minced garlic, and brown sugar. Let the mixture come to a boil and then reduce heat so that the mixture simmers. Add the rosemary sprigs and simmer the mixture for 15 to 20 minutes until the sauce reduces. Remove the sauce from heat and drizzle it over roasted steak.
Balsamic Reduction for Salad

● Balsamic vinegar, 1 cup
● Olive oil, ½ cup
Olive oil
● Dijon mustard, 1 tablespoon
Dijon mustard
● Red onion, 1
Red onion
Grate the onion in a bowl and keep aside. Now heat a small pan and add the grated onion directly into the pan without adding any oil. When the grated onion releases its water and caramelizes into a dark brown color, add the balsamic vinegar. Cook this on a high heat, stirring continuously until the mixture is reduced to half. Remove pan from heat and add the Dijon mustard and olive oil and whisk until everything is well combined. Cool the mixture and pour over salad. This balsamic reduction recipe is great for tomato mozzarella salad or a mixed green salad. You can also use it for making balsamic vinaigrette dressing.
Balsamic Reduction for Steamed Vegetables

● Balsamic vinegar, 1 cup
● Brown sugar, 2 tablespoons
● Soy sauce, 1 tablespoon
Soy sauce
In a small saucepan, combine the balsamic vinegar, brown sugar, and soy sauce. Simmer this mixture for 20 to 25 minutes until the mixture is syrupy and has a thick consistency. Drizzle mixture over steamed vegetables like asparagus and green beans.
You can also drizzle balsamic vinegar sauce over ice cream and add it in your cocktails to give it a zing. You can also use different herbs and spices to make your balsamic reduction sauce more spicy and hot.