Balsamic Reduction Sauce Recipe
An easy Balsamic Reduction Sauce will achieve the same distinguished flavor and velvety texture as 15 year aged balsamic using the cheap stuff and in only 15 minutes!
Easy Balsamic Reduction Sauce takes any meal from boring to sophisticated! Two ingredients and it is ready in just minutes!
There are a couple of simple things a home cook can do to achieve restaurant quality food in the kitchen. The first is always the quality of ingredients, for some things at least.
There are some things, like produce or a quality cut of meat, that you just shouldn’t skimp on. The next technique is to layer and plate. Layering means using a multifaceted approach to flavors.
You will rarely receive a single note dish at a restaurant, instead the flavors will be complementing and layered. Say an herb roasted chicken, sprinkled with Maldon Sea Salt and set in a small amount of a vinegar spiked fruity gravy.
Three distinct flavors instead of just “herb roasted chicken”.
Sauces not only achieve the goal of layering flavors, but they also add to the visual appeal and plating. Instead of drizzling a sauce over your food, try creating a pool and placing the food in the sauce.
Take note next time you are at a restaurant as to how they creatively use sauces as an art instead of just a taste bomb.
A Balsamic Reduction Sauce, sometimes known as a balsamic glaze, is one of the most basic and used sauces for layering and plating.
It only uses three ingredients, which can even be reduced to two, and provides a syrupy sweet and acidic profile that is used in savory and sweet dishes. Some recipes use honey, but I don’t find it to be necessary.
Here are some of my favorite dishes that use a Balsamic Reduction Sauce, but you can also use it to dress up a salad or even on vanilla bean ice cream!
Is balsamic glaze and balsamic reduction the same thing?
Yes! The two are interchangeable as far as terms go. Either can be dressed up with fresh herbs or spices. Some balsamic glazes use honey instead of sugar.
Can you make balsamic reduction ahead of time?
Yes! By all means, yes! It takes a little time to reduce and then you’ll want to use it at room temperture because that is when it thickens.
If storing for longer than a few hours (which you can do at room temperture), place in the refrigerator, but allow for an hour or so to come to room temp before using.
What can I use balsamic reduction on?
- Avocado Toast
- Salad or Grilled Romaine
- Fresh Fruit Salad
- On Grilled Chicken, Beef or Seafood
- Grilled Cheese
- With Caramelized Onions
Here are a few recipes that use Balsamic Vinegar:
- Peach and Gorgonzola Pizza
- Copycat Capital Grille Porcini Rubbed Delmonico
- Strawberry Balsamic Parfaits
- Porcini Rub
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Balsamic Reduction Sauce
- 1 cup balsamic vinegar
- 2 tablespoons brown sugar
- Dash of fine sea salt
- Stir both ingredients together in a small sauce pan. Allow to simmer on low and reduce by half, approximately 15 minutes. Mixture will thicken when cooling, should coat the back of a spoon. It will not appear thick while still hot, allow it to cool to get the right consistency.
- Stir in dash of fine sea salt.