Balsamic vinegar is a great topping for a wide range of foods, especially Italian. It’s delicious mixed with olive oil and drizzled on bread, as a flavoring for roasted veggies, or on a salad among other things. But even more delicious than balsamic vinegar is a balsamic reduction. Reduced balsamic vinegar is sweeter, thicker, and even more versatile than its regular counterpart.
How to Reduce
Reducing balsamic vinegar is a very simple, fairly quick process. Start with some decent quality balsamic vinegar. It doesn’t need to be an expensive brand, but it’s best not to use the cheapest thing available either. That being said, this will work even if you’re on a budget, so don’t stress about it too much.
Take about a cup of balsamic vinegar (or however much you like) and bring it to boil in a pot. Then simmer for around 15-20 minutes depending on how thick you want it. The longer you simmer, the thicker and sweeter the vinegar will be. Keep in mind that it will thicken more as it cools, so be sure to turn off the heat while it’s still a bit thinner than you want it.
Where to Use Balsamic Reduction
You can use your creation pretty much anywhere you like. The top suggestions are on a Caprese salad or bruschetta, but it’s delicious on just about anything. Veggies, bread, grilled fruit, meat, grilled cheese, or anything else you can think of. Enjoy!
