Learn how to make your own Balsamic Vinegar Reduction at home! Balsamic Vinegar Reduction is a simple sauce that can elevate a dish to the next level, and it’s so easy to make at home! It only takes one ingredient and just a little time to create this sweet, tangy, syrupy sauce.
BALSAMIC VINEGAR REDUCTION INGREDIENTS
– 2 Cups Balsamic Vinegar (Don’t buy expensive Balsamic Vinegar)
HOW TO MAKE BALSAMIC VINEGAR REDUCTION
Making your own Balsamic Reduction is SO EASY. Simply simmer balsamic vinegar until it thickens. That’s it!
1. Heat vinegar in a saucepan over medium heat until bubbling. Reduce heat to medium-low and continue to simmer until reduced by about half and thickened. You can stir it occasionally but just keep an eye on it to make sure it’s not boiling rapidly. If the pan is too hot it will burn on the bottom.
2. Remove from heat and let cool. You can store refrigerated for up to a month.
SUBSCRIBE
Don’t forget to subscribe to my channel so you don’t miss my live streams and videos.
SUBSCRIBE to my YouTube Channel -https://www.youtube.com/channel/UCEWI9tVwBLw4fF4WO3t966Q?sub_confirmation=1
MY FAVOURITE KITCHEN STUFF
Instant Pot Duo 7-in-1 Electric Pressure Cooker – https://geni.us/UUF5
Victorinox 10.25 Inch Fibrox Serrated Knife – https://geni.us/KKI0S
Victorinox 10 Inch Fibrox Pro Chef’s Knife – https://geni.us/iGaN7V
Victorinox Cutlery 3.25-Inch Paring Knife – https://geni.us/b6H0r
Stainless Steel Kitchen Tongs – https://geni.us/SWLY
Weber Q 3200 Propane Gas BBQ – https://geni.us/Aq79
ABOUT MY CHANNEL
All of the recipes I share are low sodium and perfect for people that are trying to reduce sodium in their diet for health & medical reasons. They are also quick, easy and all very tasty!
If you have any questions about this or any other low sodium recipe on my channel please leave me a comment!
#BalsamicVinegary #Reduction #Balsamic
40 Comments
We use Balsamic Vinegar all the time to flavor meat but have never thickened it into a sauce. Do you find that the lack of water gives it too strong a flavor?
Wow! Thank you for sharing🙏.
So reducing something means to thicken it?
Looks delish. I have a cupboard full of balsamics.
Great video Scott! Can't wait for the Portobello burger live video tonight !
Wowww… Ive never heard this .. your channel is so interesting ..
Very usefull sir ❤
Wow thanks like your channel
Hello Scott. We saw you on two travel and tour live stream and thought we would make this connection with you . thank you for sharing this video with us it was extremely informative,very well presented and it's great to know that the vinegar has still got a good shelf life after being reduced. Love and Light Sarah and Glenn ,Keep travelling Keep touring and keep tasting
Very east recipe for balsamic vinegar reduction. Can't wait to try it on green beans, red onion, mushrooms & chopped carrots!
Your video is the first one to mention the strong smell. I had to leave my kitchen just to breathe throughout the process.
This was great! Where can I find the cooking top you're using?
watching it from Philippines. I love this balsamic glaze
Great video Scott, exactly what I was looking for. Thank you for creating.
What can be paired with this ?
Nice trick and it's great with strawberries! I cooked mine outside on a portable electric stove, very slowly without boiling it. Its lovely, and one more good reason to own a small outside stove for things that evaporate a lot, or smell strongly.
Thank you
Step 1: simmer balsamic vinegar in a saucepan until about 25% of original volume remains
Step 2: think of a way to make this video drag on for 8-1/2 minutes
Mine gave off a horrible stench. Is that normal?
How much sugar or honey would you recommend if that’s the route we choose?
Thank you. I am making this to add onto roasted Brussels sprouts. Yum! With the price of everything these days, I am learning to make my own sauces now. Also, this is excellent on strawberries!!! This is so much fun. Makes me feel like a real chef. Lol. Can you give an overall guesstimated time? About 30-40 min? For the smell turn on the overhead fan if you have one. It helps.
If you were going to add a little bit of sugar to make it a tad sweeter, what kind would you add and how much?
If that's an induction burner, you might Google warnings of touching metal handle with bare hand or touching pot with metal utensil. Apparently there's harmful electro magnetic or radiation issues with that.
Can I add fruits like berries or mangoes?
Take a big whiff while it cooks❤❤❤
"we want it to get to….uh….when your finger runs across it…..as we move the spot we'll see it"
I watched him do this on video and I still have no idea what he's talking about.
totally can tell you are canadian!
This is a great video. Easy, straight to the point. Thanks for sharing.
Goodness that took too long to reduce, who got time for that?
Awesome ❤️ making now for salad and pizza…Thank you👐💃🏻
What is the exact shelf life of this?
Helped me last minute. Thanks
so did you really need to stick your fingers in food if you can tell when it's done with other methods?
I would have put some rosemary and thyme and garlic in it.
Looks great
Thank you for such a good video
Hi Scott, I enjoyed watching you prepare Balsamic glaze. I have a question. I cooked the balsamic vinegar with a little honey for about 15 minutes, but my glaze never thickened. What do you recommend ? I appreciate your reply. Thanks.
I have a pretty expensive bottle (50 Euro) from Italy itself (bought it at the vineyard). They even have aged balsamic vinegar from 20 years old. But I would love to use it for this, but it’s kinda bad for the price I paid it for. It’s in a bottle u opened and basically it stays good for forever. However… does that change if I make a reduction?
Reducing a mediocre balsamic yields a mediocre syrup.
If you want to add a little honey when would you add it