How to reduce balsamic vinegar
June 12th, 2008
I’ll be honest: I’ve never been a big fan of balsamic vinegar. To me it’s a little too overpowering, too ubiquitous, too “look at this dish, it’s Italian.” I’ve always preferred Champagne, apple cider and white wine vinegars instead.
That said, when balsamic is thick and drizzled over a dish to give it a capricious tart-sweetness, or used in place of other condiments in unexpected places like barbecue sauces, I can get into it.
There are a couple of different kinds of balsamic that are good for drizzling: 1) delicious but expensive aged balsamic vinegars, reduced by slow evaporation from a barrel and 2) thinner medium-quality balsamic vinegars you can reduce at home in a skillet or saucepan until it’s as thick as you want.
Here’s how to reduce your own.
June 12th, 2008 at 4:50 pm
I bought a bottle of aged balsamico in Italy last summer, and it’s the most amazing stuff. I don’t use it for cooking, though, only for adding an extra something to very special meals and for vanilla ice cream. For cooking, I use the young balsamic vinegar and reduce as described above. I make a ginger-balsamic glazed mahi that’s really fabulous.
June 13th, 2008 at 3:47 pm
[…] My post yesterday about reducing balsamic vinegar had me wondering today about other dishes I’ve had where balsamic complemented rather than overpowered the other ingredients in a dish. A simple antipasto at Two Amys, a Neapolitan-style pizzeria in D.C., came to mind. […]
June 29th, 2008 at 8:41 pm
I reduce the balsamic vinegar to make a Balsamic Teriyaki sauce!
March 18th, 2009 at 6:58 pm
I am reducing leftover pickle vinegar (red cabbage,onions and beetroot). Will this be any good.
August 24th, 2009 at 7:48 pm
aged balsamic is a gift from god. i wish i could afford to enjoy it every day.
last time i tried to reduce balsamic, i totally ruined it with too much heat. i’m going to give your procedure a shot tonight. wish me luck!