Lighter balsamic vinegars are more tart while darker ones are usually sweeter. Avoid using a traditional balsamic vinegar (labeled “Aceto Balsamico Tradizionale” and stamped “D. O. P”). This vinegar will lose flavor when heated.
If you’re only planning on using the balsamic reduction for one meal or dessert, consider starting with just 8 ounces (1 cup) of balsamic vinegar. Using a wide and shallow pan will help the balsamic vinegar cook down more evenly.
Some people recommend adding sugar or other flavors (like cinnamon, orange, fig, or fresh herbs) to an already finished reduction. That way, you could use a straight balsamic reduction for more things.
At this point, you may want to turn on your kitchen fan since the balsamic vinegar will begin to evaporate as it reduces.
Stay close to your stovetop while the vinegar is heating. It will only take a few minutes to begin boiling. If you let the vinegar boil too long, it can burn.
Simmering is just below the boiling point, so the vinegar should still be slightly bubbling.
If you added sugar to your vinegar, you can stir the mixture occasionally to keep it from sticking to the pan. If you’d like a thinner sauce for drizzling, cook it closer to 10 minutes. If you want a thicker sauce, cook it for closer to 20 minutes.
For longer storage, put the reduction in an air-tight bottle and refrigerate it for up to two weeks. [6] X Research source
If you want to keep things simple, try drizzling the reduction over a fresh ripe avocado. You can also add a few teaspoons of the reduction to your pasta sauce to create a more unique flavor.
Equal parts of your reduction and extra-virgin olive oil (try for 1/4 cup of each) 1/2 teaspoon grainy mustard 1/8 teaspoon sea salt a few grinds of fresh-ground black pepper
You can also drizzle cheesecake or berry pies with a little balsamic reduction. The reduction will cut some of the dessert’s sweetness.
