Balsamic Reduction
Balsamic reduction is a versatile glaze you can drizzle over meats, seafood, vegetables, salads and fruits. There are only two ingredients for this balsamic reduction recipe!
Cook Time15 minutes mins
Total Time15 minutes mins
Course: Condiments
Cuisine: American
Keyword: balsamic glaze, balsamic reduction
Servings: 6 servings
Calories: 64kcal
Author: TipBuzz
- 1 cup balsamic vinegar
- ¼ cup honey see note
Place a small saucepan over low-medium heat and turn on the ventilation fan if you have one.
Add balsamic vinegar and honey.
Once the mixture starts to bubble, reduce heat to low.
Simmer for 10-15 minutes, or until the glaze coats the back of a spoon.
Remove from heat and allow to cool slightly.
Drizzle or brush the reduction onto meat, seafood, vegetables or fruit as desired.
- The reduction yields about half of the original ingredient amounts.
- You can adjust the amount of honey up or down. Higher-end balsamic vinegar tends to be sweeter, requiring less honey.
- Alternatives to honey include simple syrup or maple syrup, although use light maple syrup to avoid overpowering the balsamic.
- Store the balsamic reduction in a glass jar with a tight-fitting lid in the fridge. It’ll become quite thick when cold, so bring to lukewarm / room temperature before use.
Calories: 64kcal | Carbohydrates: 14g | Sodium: 9mg | Potassium: 44mg | Sugar: 13g | Calcium: 11mg | Iron: 0.3mg | Net Carbs: 14g