Balsamic reduction is as simple as it sounds: reducing balsamic vinegar. It is a very easy recipe that can be added to a variety of dishes for a rich, decadent flavor that only takes minutes to make.
In this picture, the balsamic reduction is used on a fig, strawberry, and goat cheese spinach salad, but you can enjoy it on anything from my Fig and Goat Cheese Pizza to brussels sprouts to ice cream.
NOTE: Be very careful when boiling the balsamic vinegar. Make sure the area is well ventilated because of the strong vinegar fumes.
- Pour one cup of balsamic vinegar into a non-stick pan. Bring the vinegar to a boil on medium high heat.
- Once boiling, reduce the heat to medium low and simmer. Stir occasionally and keep cooking until it has reduced to about half. If you would like a thicker consistency reduction, reduce it a little more being careful to not over-reduce and create a sticky mess!