How to Make a Balsamic Vinegar Reduction (& Why You Need It)!

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A balsamic vinegar reduction is a snap to make! Just remember to measure at least 4 cups of balsamic vinegar. For a nice rich glaze, any amount of balsamic vinegar should be reduced down to one-fourth of what you began with.

You’ll need:

  • balsamic vinegar

Here’s how to make it:

  1. In a high-sided quart sauce pan, bring the vinegar to a simmer.
  2. Stir until it thickens up to coat the back of a spoon. Once it starts to thicken, don’t walk away – it has a high sugar content and can burn very quickly!
  3. Remove just before desired consistency.

Here’s how to use it:

  • Drizzle over sweet fresh strawberries.
  • It loves vanilla ice cream.
  • Use as a final garnish right on the plate.
  • Combine with olive oil for dipping bread.
  • Use to dress warm roasted potatoes.
  • Succulent on grilled summer fruits like nectarines.
  • It’s great paired with soft cheeses.
  • Use as a finish glaze on warm grilled meats.
  • Top your bruschetta with it.
  • Great with Gorgonzola and honey or Brie and pears!

Published by Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

Professional Chef, Two Time Award-Winning Book Author, Former Academic Director from Le Cordon Bleu, and Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

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