Balsamic Reduction

Good balsamic vinegar becomes a glossy, pourable reduction with slow simmering, frequent spoon checks, and sweetener added only when tasting calls for it.

31 min

12 tablespoon portions

A small bowl holds glossy dark balsamic reduction beside a spoon on a neutral surface.

Ingredients

1 1/2 cups good-quality balsamic vinegar

1 teaspoon honey, optional; add only if the reduced vinegar tastes sharply acidic

1 teaspoon granulated sugar, optional; use instead of honey if a cleaner sweetness is preferred

1/8 teaspoon fine sea salt, optional; use only if the reduction tastes flat

1 tablespoon water, optional; use only to loosen the cooled reduction

Equipment

Small light-colored saucepan · Heatproof spoon or spatula · Metal tablespoon · Heat-safe jar

Guard against scorching

Use a light-colored pan, keep bubbles gentle, and stir the bottom often as the vinegar concentrates.

Judge it cool

The reduction becomes thicker as it cools; a warm, loose ribbon is the right stopping cue.

Begin with vinegar

01. Taste the vinegar first, then put it in a heavy-bottomed, light-colored saucepan so you can see its color change.

02. Bring it only to small edge bubbles over medium-low heat, then lower the heat; a hard boil can turn the syrup harsh.

Reduce and test

03. Simmer uncovered, stirring and scraping often; start checking at ten minutes and then check every couple of minutes.

04. Stop when a cool spoon is glossy and the reduction falls in a ribbon that merges into the pan while still warm.

Taste and cool

05. Only if needed, choose one teaspoon of honey or sugar for sharp acidity, or fine salt for flat flavor; dissolve gently.

06. Transfer to a heat-safe jar and cool for ten minutes; it thickens considerably as it cools, so do not reduce it to a sticky state.

Adjust the flow

07. If the cooled reduction is too thick, add optional water gradually until it falls from a spoon in a smooth ribbon.