How to Make a Balsamic Vinegar Reduction (& Why You Need It)! by Chef Gigi Gaggero

Sauces/Condiments
2 years ago
How to Make a Balsamic Vinegar Reduction (& Why You Need It)!

A balsamic vinegar reduction is a snap to make! Just remember to measure at least 4 cups of balsamic vinegar. For a nice rich glaze, any amount of balsamic vinegar should be reduced down to one-fourth of what you began with.

You’ll need:

  • balsamic vinegar

Here’s how to make it:

  1. In a high-sided quart sauce pan, bring the vinegar to a simmer.
  2. Stir until it thickens up to coat the back of a spoon. Once it starts to thicken, don't walk away – it has a high sugar content and can burn very quickly!
  3. Remove just before desired consistency.

Here’s how to use it:

  • Drizzle over sweet fresh strawberries.
  • It loves vanilla ice cream.
  • Use as a final garnish right on the plate.
  • Combine with olive oil for dipping bread.
  • Use to dress warm roasted potatoes.
  • Succulent on grilled summer fruits like nectarines.
  • It’s great paired with soft cheeses.
  • Use as a finish glaze on warm grilled meats.
  • Top your bruschetta with it.
  • Great with Gorgonzola and honey or Brie and pears!

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Donna John
I love balsamic reductions. It's great drizzled over pizza! Chef Gigi Gaggero
Elisa All Schmitz 30Seconds
YES! Love to see Chef Gigi Gaggero live on and on and on!! xoxo

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