Balsamic reduction glaze is the liquid gold that I use prolifically to turn any dish from meh to AMAZING. This tangy, sweet, simple sauce that only improves the taste of everything it touches will be your go to addition to any meal. I can’t think of one thing I wouldn’t be willing to try a balsamic reduction on; it is excellent on sauteed veggies, scrambled eggs, even vanilla ice cream! I reference it so often in many of my recipes, I thought I would make a post showing you how to make it step by step.

The recipe varies on the amount of reduction you need. The final quantity will be half of the balsamic vinegar that you start out with, i.e. if you begin with one cup of balsamic vinegar, you will have half of a cup when it is complete. The sugar should be one quarter of the amount of the vinegar, so if you were starting with 1 cup of balsamic vinegar, you would use ¼ cup of sugar. I like to use pure cane sugar, but I have experimented with brown sugar and coconut sugar and they were just as addictively good. Don’t be afraid to make too much; balsamic reduction will last in your refrigerator for up to 2 weeks.

Ingredients:

2 cups of balsamic vinegar
½ cup sugar

1.In a medium saucepan over medium high heat, combine sugar and balsamic vinegar.
2.Whisk constantly until the sugar has dissolved.

3.Once the glaze begins to boil, allow it to boil for one minute then reduce the heat to low.
4.Simmer until the glaze is thick enough to stick to a spoon.
5.Allow to cool before use and store in a glass container.