How To Make A Balsamic Vinegar Reduction Glaze
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Easiest Recipe Of All Time! Balsamic Vinegar Reduction Glaze.
One of the easiest recipes you will ever make is a balsamic vinegar reduction glaze. Just one ingredient and a little heat and you are on your way to the tastiest glaze for adding to almost any dish.
Balsamic Vinegar
All balsamic vinegar’s are made using freshly pressed juice from Italian Trebbiano and Lambrusco grapes which is known as grape must. Although, the ingredient won’t list the type of grapes used it should at least include grape must and wine vinegar.
Grape must? Grape must what? As a matter of fact, that was my exact reaction when I first heard about must. I thought for sure something was missing from the sentence.
Anyway, grape must is the first step in wine making. No, we are not going to be making wine. At least not today! LOL
Must is crushed grape juice that contains the skins, seeds and stems of the fruit.
Balsamic vinegar comes in all different prices. Yes, I said prices! Some brands are reasonable and others are well, should I say premium prices. Get the kind that fits your budget.
Ways To Serve Balsamic Reduction
Balsamic vinegar and balsamic reduction are usually served with gourmet foods such as fish, cooked meat, raw or roasted/cooked vegetables, cheese, sliced meats, ice cream and any type of fruit.
Drizzle over salmon filet’s, grilled chicken, brush on hamburger meat before grilling, or drizzled on grilled peaches.
It is very common to see a balsamic glaze drizzled on vegetables like roasted Brussels sprouts. Another way to use balsamic reduction is by mixing it with olive oil and use as a dipping sauce for Italian breads.
One of my favorite ways to serve balsamic reduction glaze is by drizzling it over a caprese salad like the one pictured below.
Caprese salad is a combination of mozzarella cheese served with tomatoes and drizzled with some of this balsamic reduction glaze over it so you can get a taste with every bite.
I actually made my own mozzarella for this caprese recipe below using a cheese kit. Check out all the different types of cheese you can make here. Making cheese can be fun!
Many chefs use balsamic just to dress up a plate, add a hint of flavor and in the end it makes the plate look pretty too. The options for using balsamic vinegar and the reduction glaze are truly limitless.
Oh, and you don’t need to use alot because the reduction is a concentrated version of the balsamic vinegar. Yes, a little goes a long way.
Balsamic Reduction Glaze Recipe
Balsamic reduction glaze is a concentrated and thickened version of balsamic vinegar. The vinegar is cooked down until it has reduced and thickened hence reduction glaze. I hope you enjoy!
Ingredients:
- 1 cup balsamic vinegar (I use this type)
One ingredient is all you need to make this recipe for balsamic reduction glaze. The balsamic vinegar, when heated up, becomes thick like syrup making it more flavorful and somewhat intense. It’s actually quite yummy!
Directions:
Place 1 cup of Balsamic Vinegar in a saucier pan and bring to a rolling boil for about 1 minute being sure to stir constantly. Take care not to boil too long as the balsamic vinegar can burn and you wouldn’t want that to happen.
Continue to stir, reduce heat and simmer for about 10 minutes.
NOTE: There will be a pungent odor while the vinegar is cooking. This is normal.
As the vinegar is simmering it should begin to thicken because the heat is allowing the liquid to cook down.
The best consistency is that of a thicker yet pour-able liquid similar to that of a light honey.
Test the consistency with the back of a spoon. One way of telling if the vinegar is ready is that it will hold its shape on the back of the spoon when done. Remove from heat and allow to cool completely.
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How To Make A Balsamic Vinegar Reduction Glaze
One of the easiest recipes you will ever make! One ingredient and a little heat and you will have yourself a delicious balsamic vinegar reduction glaze. Yields 1/2 cup.
Ingredients
- 1 cup balsamic vinegar
Instructions
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Place 1 cup of Balsamic Vinegar in a saucier pan and bring to a rolling boil for about 1 minute being sure to stir constantly. Take care not to boil too long as the balsamic vinegar can burn and you wouldn’t want that to happen.
-
Continue to stir, reduce heat and simmer for about 10 minutes.
As the vinegar is simmering it should begin to thicken because the heat is allowing to liquid to cook off.
The best consistency is that of a thicker yet pour-able liquid similar to that of a light honey.
-
Test the consistency with the back of a spoon. One way of telling if the vinegar is ready is that it will hold its shape on the back of the spoon when done. Remove from heat and allow to cool completely.
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Enjoy!
