Have you tried a balsamic reduction at a restaurant and now would you like to do it again at home? Balsamic vinegar has a naturally intense flavor, but a reduction allows it to be enriched even more. In addition, it is perfect to accompany a wide variety of foods. You will need sugar to make a balsamic vinegar reduction. This ingredient is necessary to obtain a thick and rich syrup to sprinkle on any dish you wish. For example, you can try it on caprese salad, pork tenderloin, strawberries or vanilla ice cream.
Steps
Part 1 of 3: Heat the Balsamic Vinegar
Step 1. Choose balsamic vinegar
Opt for a sweet and flavorful high-quality balsamic vinegar. The one from Modena is preferable, as it is characterized by a taste rich in complex notes (especially the more expensive varieties). Modena balsamic vinegar lends itself well to this recipe.
- Light balsamic vinegars are more tart, while dark ones are usually sweeter.
- Avoid using a traditional balsamic vinegar or D. O. P., as it loses its flavor during cooking.
Step 2. Measure the balsamic vinegar
Prepare an amount of reduction that suits your needs. If you use it regularly in the kitchen, try starting with a whole bottle, which is around 450ml (2 cups). Pour the vinegar into a sturdy saucepan.
- Are you going to use the reduction only for a meal or dessert? Then try starting with about 230ml (1 cup) of vinegar.
- Using a large, shallow pan helps to cook it more evenly.
Step 3. Try adding sugar
Pour ½ cup of granulated sugar into the pot if you plan to use the reduction to garnish berries, dessert or ice cream. As the mixture reduces, the sugar will undergo a light caramelization process, which will give the reduction delicate sweet notes.
Some people recommend adding sugar or other ingredients (such as cinnamon, oranges, figs, or fresh herbs) when you're done. In this way you will have a neutral balsamic reduction that you can use for multiple dishes
Step 4. Adjust the flame to medium temperature
You should let the liquid evaporate slowly so that the vinegar is halved or reduced by two thirds. This step is critical to reducing the vinegar. Only in this way will the reduction thicken and acquire a consistency similar to that of a syrup. Cooking the vinegar over medium heat instead serves to prevent the reduction from burning.
At this stage, turn on the kitchen hood, as the balsamic vinegar will begin to evaporate as it reduces
Part 2 of 3: Reduce the Balsamic Vinegar
Step 1. Bring the vinegar to a boil
If you use a large, shallow pot, bubbles will quickly start to form in the central area. On the other hand, boiling may take a little longer if you use a deep saucepan.
Don't stray from the stove while the vinegar heats up. Remember that it comes to a boil within minutes. It could burn if you let it boil for too long
Step 2. Reduce the heat to low
Once the vinegar has come to a boil, set the heat to low. This will start to simmer. Make sure the mixture continues to simmer as it reduces. Turn up the heat if it stops simmering so that bubbles start forming again.
Bringing the vinegar to a simmer means letting it boil slowly, so bubbles should continue to form in the water
Step 3. Let it simmer for 10-20 minutes
As the liquid will gradually evaporate, only two thirds or one half of the vinegar will remain. If you can't figure out how much liquid has evaporated, look at the sides of the pot. You should see a line where the vinegar level initially was. This will help you determine how much liquid has evaporated.
- Stir the mixture from time to time if you added sugar to prevent it from sticking to the pot.
- Cook the vinegar for about 10 minutes if you prefer the reduction to be more watery, while for 20 minutes if you prefer it thicker.
Step 4. Allow to cool and save the reduction
Pour it into a bowl and let it cool completely before serving. It will become slightly denser as it cools. Transfer it to a squeeze bottle or carafe if you plan on using it to sprinkle a dish.
Put it in an airtight bottle and keep it in the fridge for up to 2 weeks if you want to keep it longer
Part 3 of 3: Using the Balsamic Vinegar Reduction
Step 1. Use the reduction as if it were a sauce
Use it to sprinkle grilled vegetables, so that they acquire more complex aromatic notes. It also goes well with pizza or grilled salmon, or you can use it as a dip. For example, try dipping a grilled cheese sandwich in it.
- A simple idea? Try pouring it over a fresh ripe avocado.
- You can also add a few teaspoons of reduction to the pasta sauce to discover new flavors.
Step 2. Make a salad dressing with the reduction
The balsamic vinegar reduction is traditionally used to dress dishes such as caprese, a salad made with fresh mozzarella and tomatoes. A few drops of reduction are simply poured on this dish to complete the preparation. However, the reduction can also be mixed with other salad dressings to intensify the flavor. Alternatively, make a simple dressing by mixing and swirling the following ingredients:
- Equal parts reduction and extra virgin olive oil (try using 60ml of each ingredient);
- ½ teaspoon of mustard in grains;
- A pinch of sea salt;
- A sprinkle of freshly ground black pepper.
Step 3. Try using the reduction to flavor a dessert
Strawberries are often accompanied with a reduction of balsamic vinegar. In addition to strawberries, you can pour it over peaches or figs, fresh or roasted. Another idea? Sprinkle it over the vanilla ice cream.
