This isn’t really a recipe… more of a method.
The word “recipe” would indicate that there should be more than one ingredient involved. There’s not.
Did I ever tell you how much we like vinegar in this house? It’s kind of ridiculous. Marinades and dressings and salads and dips… for Chad especially the more vinegar the better. So the first time I cooked down and cooled balsamic vinegar to drizzle on some fruit for him he was first confused and then totally thrilled.
He proceeded to put it on everything. Chicken, salads, vegetables, SALMON, thick slices of bread… you name it, Chad put this balsamic reduction on it.
Something happens to balsamic vinegar when you cook it down and then let it cool.
It turns into this thick, sticky, deliciously rich syrup that’s complex and sweet and works well on everything. Like this grilled chicken salad with dried berries and blue cheese. Or strawberries. Trust me on that one… serve it to guests with fresh berries and whipped cream and they’ll think you are some sort of serious gourmet when really all you did was boil vinegar.
And in the summer? Caprese salad. Caprese salad. Caprese salad. Also watermelon. I mean it. Look at THIS.
Is it just me or does that slice of zucchini appear to be floating?
Okay, so keep in mind that the better the balsamic the better the results… that’s just the way it goes with the minimal things. Quality of ingredients is key. BUT! You know me… I’m pretty thrifty. Cooking the balsamic does amplify the flavor, so this is still gonna be great if you have to pinch your pennies and buy what’s cheap. No worries.
- balsamic vinegar (see note)
- Place the vinegar in a small saucepan and bring it to a boil.
- Reduce the heat to a simmer and cook down until the liquid reduces by half. This can take 10-20 minutes. Be patient! And stir occasionally.
- Remove the sauce from heat and let it cool. It will thicken more as it cools.
- Put it on EVERYTHING.
- Store tightly in a container and refrigerate the leftovers.
Cook [balsamic] vinegar. Feel fancy. Have a super weekend!!
haha It does look like it’s floating!!! I LOVE balsamic dressing…yummy!!! This makes me want to eat salad!!!!!! hahahaha
It does, right? I had to do a double-take. The great thing about a balsamic reduction is that there’s no oil involved. Guilt-free!
Yeah I’m totally loving that balsamic reduction!!! I wonder if one can just pour it over chicken if that would taste good…eh who cares lol One will anyways!!! haha
Totally awesome just poured over chicken. And everything else. Mmmmmmmm.
This is a brilliant idea – it looks all sticky and sweet and yum! Chicken salad this week sometime methinks, there’s half a bottle of balsamic left in the cupboard, because Cesar used to eat loads of it, but i don’t have it so much. this will be the perfect way to use it!
It’s a prefect way to use it up… it is delicious when cooked down. Awesome on savory things and salads but also really good on sweets!
Ah. Well, see, I am a spoiled rotten brat. I have become such an insufferable food snob that I no longer use balsamic that needs to be reduced to be thick and sweet. Which is to say that given my tastes vs. my budget, I don’t use it often because the good stuff is wicked expensive! As close as I can afford to get is an 8 year at $40 for 4 ounces. Sucks being me!
If I spent $40 on vinegar I would never use it. It would waste away because i would try to save it for some obscure “special” something that never actually comes. Is it weird that I’m okay with spending $40 on cosmetics but not vinegar? Huh. Food for thought.
I am the opposite – nothing I put on my face should cost that much! But food? You bet. They don’t call them “delicacies” for nothin’!
Toast + Goat Cheese + Balsamic Reduction = Heaven
Thanks for the reminder. I’m making this tonight!
Is it just me or does goat cheese actually improve EVERYTHING you add it to?
Is it really this easy? I had no idea. It always sounds so complicated in restaurants when they mention a “reduction.” Looks delicious.
Hope you are having a great weekend Heather!
Hi, Ameena! It IS this easy. Yup.
I LOVE balsamic vinegar. Love.
Omg me, too!
That reduction looks so perfect for salad
Cheers
Choc Chip Uru
And everything else. EVERYTHING!!!
Okay, awesome tip!