Easy Balsamic reduction
I love wine! You might wonder what that has to do with this recipe of an easy balsamic reduction but the truth is: Quite a lot! True balsamic vinegar is different from regular vinegar. Balsamic vinegar is made from fermented grape juice (not wine but hey wine has the very same base) that is reduced to a thick syrup. It’s stored in wooden barrels to age. Thanks to that balsamic vinegar accounts for an intricate, fruity, and sweet flavor.
If you want to treat yourself to something extraordinary, look for the word “tradizionale” and an origin in Italy. Because with the aging in barrels, the whole production process takes a good while, true balsamic vinegar is expensive. When you see less expensive offerings they are often made with a blend of balsamic and red wine vinegar boosted with caramel and other flavorings. Beware that sometimes gelatin is added, making balsamic vinegar potentially non-vegan. As usual it’s best to check the ingredients when buying less expensive balsamic vinegar.
But enough of wine and production process. Here is the peasy as in easy peasy balsamic reduction recipe. It helps to get the absolute most out of balsamic vinegar. And the best part is that you can whip it up really quickly while even doing some other dishes such as a salad at the same time. This is the easiest and tastiest balsamic reduction recipe you’ll ever find.
This balsamic reduction recipe requires very little equipment:
- Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
- Whisker such as OXO Good Grips 11-Inch Better Balloon Whisk
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
Easy Balsamic reduction
Equipment
- Saucepan
Ingredients
- 1/3 cup balsamic vinegar
- 1 tbsp red wine vinegar
Instructions
- In a small saucepan, bring the
vinegars to a simmer over medium heat. Once the vinegar starts to simmer,
reduce the heat to medium-low, and simmer for 6 to 10 minutes, uncovered, until
the vinegar thickens, and reduces in volume by half.
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