How to reduce balsamic vinegar

Quick Scoop

Reduce balsamic vinegar by simmering it gently in an uncovered saucepan until it thickens and coats a spoon. Keep the heat low, stir occasionally, and stop when it reaches a syrupy consistency; it will thicken more as it cools.

Method

  1. Pour balsamic vinegar into a small, heavy-bottomed saucepan. A wider pan speeds evaporation, but a deeper small pan helps control splatter.
  1. Heat over low to medium-low until it reaches a gentle simmer, not a hard boil. Slow evaporation helps prevent scorching and preserves flavor.
  1. Stir occasionally and watch the level drop. As it gets thicker, lower the heat further and check it more often.
  1. Remove from heat when it coats the back of a spoon or looks like maple syrup. It will continue to thicken as it cools.
  1. Cool completely, then store in a jar or squeeze bottle in the fridge.

Timing

Most reductions take about 10 to 15 minutes for a small amount, but a larger batch can take 1 to 2 hours. The exact time depends on the pan size, heat level, and how much vinegar you start with.

Helpful tips

  • Use a heavy-bottomed pan to reduce the risk of burning.
  • Ventilate your kitchen, because the aroma can get strong while it reduces.
  • Don’t over-reduce it on the stove; it keeps thickening after you take it off the heat.
  • If it becomes too thick, stir in a little more balsamic vinegar to loosen it.

How to use it

Drizzle it over caprese salad, roasted vegetables, grilled meats, strawberries, or cheese. It also works well as a finishing glaze for pasta or crostini.
Balsamic reduction is basically balsamic vinegar with water cooked off, leaving a sweeter, richer glaze.[1][6]