Balsamic reduction is a delicious, rich and tangy sauce that can add flavor to any dish. One tablespoon of balsamic reduction contains approximately 99 calories, making it a flavorful but low-calorie ingredient.

Balsamic reduction is made by slowly cooking down balsamic vinegar until it becomes thick and syrupy. Not only is it a delicious ingredient for cooking, but it's also a healthy alternative to traditional store-bought dressings and sauces. Balsamic vinegar contains antioxidants and can lower blood sugar levels, making it a great choice for those watching their sugar intake.

In this article, we'll explore some practical tips and strategies for making, storing, and using balsamic reduction in your cooking.

Simple Recipe for Balsamic Reduction

To make balsamic reduction at home, you'll need a good quality balsamic vinegar and a saucepan. Start by pouring the balsamic vinegar into the saucepan, and heating it on low heat. Allow it to simmer until it has reduced by half or until it reaches the desired consistency. Remember, the longer you cook the vinegar, the thicker and sweeter it will become. Just be careful not to overcook it, as it can quickly turn into a burnt mess.

Uses for Balsamic Reduction

Drizzle balsamic reduction over roasted vegetables, grilled meats, or even strawberries for a sweet and tangy finish. It's also a great addition to salads, marinades, and sauces. Use balsamic reduction to add depth of flavor to soups and stews, or mix it with olive oil for a tasty dip for bread. You can even use balsamic reduction as a glaze for meatloaf or chicken. The possibilities are endless!

How to Store Homemade Balsamic Reduction

Homemade balsamic reduction should be stored in a glass container with a tight-fitting lid, in the refrigerator. It will keep for up to one month when stored properly. If your balsamic reduction has thickened up too much in the fridge, simply place it in a saucepan with a splash of water or balsamic vinegar, and heat it up on low heat until it reaches the desired consistency.

Ways to Use Balsamic Reduction in Cooking

Use balsamic reduction as a marinade for steak, chicken or pork. It adds a depth of flavor that really enhances the taste. You can also mix it with honey or mustard for a sweet and tangy dressing for your salad. Balsamic reduction can also be used as a glaze for roasted vegetables, such as carrots or Brussels sprouts. It can also be used in crostini dips or as a drizzle on pizza.

Benefits of Balsamic Reduction

Balsamic vinegar is loaded with antioxidants, which can help protect your body from free radicals that can damage cells. It's also a good source of acetic acid, which can lower blood sugar levels and improve digestion. Balsamic reduction is also a low calorie and low sugar alternative to traditional store-bought dressings and sauces. You can enjoy the flavor without any of the unhealthy additives found in store-bought options.

Variations of Balsamic Reduction

To make a sweeter version of balsamic reduction, add honey or maple syrup before cooking it down. You can also add garlic, rosemary, or other herbs and spices to give it a unique twist. For a savory balsamic reduction, use soy sauce or Worcestershire sauce as a base. You can also add dijon mustard or horseradish for an extra kick.

Balsamic Reduction vs Balsamic Vinegar

Balsamic reduction is made by slowly cooking down balsamic vinegar until it becomes thick and syrupy. It has a richer, more concentrated flavor than balsamic vinegar. Balsamic vinegar, on the other hand, is a thin, tart liquid that's used primarily for salad dressings. While balsamic vinegar is great on its own, balsamic reduction can add a whole new dimension of flavor to your cooking. A little bit goes a long way, so use it sparingly.

Tips for Making Balsamic Reduction

Use a good quality balsamic vinegar for the best results. Cheaper, lower quality vinegars may not have the depth of flavor that you're looking for. Stir the vinegar every few minutes so that it doesn't burn, and keep a close eye on it as it reduces. It can go from perfect to burnt very quickly!

How to Use Balsamic Reduction as a Salad Dressing

To make a simple balsamic reduction salad dressing, mix one part balsamic reduction with two parts olive oil, and add salt and pepper to taste. You can also add honey, mustard, or herbs like basil or oregano for a more complex flavor.

Sweet vs Savory Balsamic Reductions

A sweet balsamic reduction is great for drizzling over roasted vegetables or fruit, or for use in a salad dressing. It's also delicious as a glaze for meats like pork or chicken. Savory balsamic reduction is perfect for use as a marinade or for glazing roasted vegetables. It can also be used to add a tangy finish to crostini or even pizza.