Balsamic Glaze Recipe (Balsamic Reduction) (2024)

FAQs

How do you know when balsamic reduction is done? ›

Here's how to make balsamic reduction

Bring to a rapid simmer over medium heat, then reduce to medium-low and cook at a low bubble, stirring occasionally, until thickened, about 15 minutes. You'll know it's ready when it coats the back of a metal spoon. Remove from the heat and let cool (it will continue to thicken).

What is Balsamic Glaze? Balsamic glaze is also called a “balsamic reduction.” It is essentially a reduction of balsamic vinegar. Additional sweeteners like honey or sugar can be added. The balsamic vinegar is simmered in a saucepan until it has reduced down and thickened to a maple-syrup consistency.

While making balsamic glaze isn't difficult, it does require some patience. If it doesn't seem to be thickening, just wait a few more minutes. Make sure it's maintaining a a good simmer, but resist the urge to bring it to a full boil. And remember, the glaze will thicken more as it cools.

Why Did My Balsamic Reduction Turn Hard? If you reduce the vinegar too much, it will harden when it cools. Next time, try reducing the cook time. If you need to salvage hardened balsamic reduction, you can reheat it with a bit of water to thin it out.

Add the vinegar to a small saucepan and bring to a gentle boil. Reduce the heat and simmer, stirring often, until thick and reduced, about 8 to 12 minutes. The timing will depend on your desired thickness. The balsamic will also thicken as it cools.

If your sauce becomes too thick, add a little bit of water to thin it out. Keep in mind, the sauce will continue to thicken as it cools.

Balsamic glaze is condensed balsamic vinegar that yields a beautiful dark, glossy drizzle with a bold, complex flavor. It's also know as balsamic reduction… or as I like to say, balsamic magic.

Balsamic glaze can still be used as seasoning, as a substitute for Balsamic Vinegar, although it would be preferable to use it as a garnish.

Balsamics' enemies are light and heat, so cool, dark storage spaces are best. If you're using balsamic vinegars primarily for salads and like them chilled, they can be refrigerated. If you're using them for sauces, marinades, and reductions, store them in a cupboard.

What is the problem with balsamic vinegar? ›

If used in excess, the acidic content of balsamic can lead to problems like enamel erosion or heartburn. The benefits can still be enjoyed when consumed in small amounts.

Crystallization is due to the rearrangements of the α-d-glucose monohydrate molecules; while, jamming is caused by the crowding of amorphous long-living colloids of unidentified substances that eventually separated into a space-limited solid-like phase or into a gel network spanning the available volume.

Mother of vinegar is a biofilm composed of a form of cellulose, yeast, and bacteria that sometimes develops on fermenting alcoholic liquids during the process that turns alcohol into acetic acid with the help of oxygen from the air and acetic acid bacteria (AAB).

Beware that balsamic reduction is easy to burn and requires a watchful eye. The burned balsamic reduction will be thick with a burned-sugar taste.

Remember that the sauce will continue to thicken as it cools. If you accidentally over cook it and it starts to harden, you can reheat with a little bit of water to thin it back down. The balsamic reduction will store for several weeks in the refrigerator in a sealed container.

Tilt the pan

This is not the most precise method, but for many recipes it doesn't matter if you guesstimate your reduction. All you have to do is tilt the pan when you first begin reducing the liquid so that you have a starting point, then keep tilting it at regular intervals to see how far it has reduced.

Since the reduction also contains acid, anything that could have been oxidized has already oxidized. Therefore a balsamic reduction should last pretty much forever. You might want to seal it up to keep bugs from getting in it, but other than that, it should be stable for years.

Good quality balsamic vinegar will have its ingredients listed as “Grape must, tradizionale'. This means that it has been aged for at least 12 years, and the vinegar will thick and sweet.

The longer the vinegar is aged, the more viscous it becomes, and the more complex and concentrated the flavor. Traditional balsamic is very different from the less expensive, commercially produced varieties sold in most grocery stores.