Balsamic reduction is a thick glaze, very suitable as a dressing of salads, meat, fruit and so on. You can easily make it in 30 minutes from store bought balsemic vinegar and store it in the fridge for a long time.

The art of making balsamic reduction

There are a few tricks to keep in mind when making this balsamic reduction. First of all do not use the very expensive balsamic vinegar that is aged and you pay dearly for. No, buy the relatively cheap version, which is essentially a mixture of a good wine or grape vinegar, and some grape must or sometimes some caramel. The reduction should take place at low fire and under stirring, specially towards the end of the process. Then the solution becomes thick and has a tendency to burn if you are not careful. Thus should be prevented.  You will also lose vinegar as the boiling point is a few degrees lower than water.

Special equipment

flat iron pan, sauce pan or skillet

balsamic reduction ©️ Nel Brouwer-van den Bergh

Balsemic reduction

Prep Time 1 minute
Cook Time 24 minutes
Total Time 25 minutes
Course Sauce
Cuisine Italian
Servings 12


for the glaze

  • 1 cup balsemic vinegar
  • 1 tbsp honey or sugar optional


to make the glaze

  • pour one cup of balsamic vinegar in a sauce pan or skillet
  • bring to a boil
  • then lower the heat to let it simmer
  • stir well as the mixture becomes more viscous (thick)
  • your glaze is done when a spoon is covered well with a thicker consistency sauce


Method: simmering
Food allergy & intolerance information: none
Keyword balsamic vinegar, glaze, reduction


You can opt to add some honey or sugar, if you feel the taste is still too acid or the glace needs more body

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