Balsamic reduction from balsamic vinegar is easy to make and a great, low-calorie way to flavor fresh vegetables and grilled meats.
I must be on a balsamic vinegar kick…the last post was Balsamic Roasted Chicken and now we have balsamic vinegar reduction. It’s just such a wonderful flavor enhancer, I can’t resist adding it to almost everything! When you reduce a good quality balsamic vinegar, it becomes slightly syrupy and has a more concentrated flavor—and is fat-free! I like to drizzle it over meats or vegetables or even toasted French bread and bruschetta.
How to Make Balsamic Reduction
The best part about balsamic reduction is how unbelievably easy it is to prepare. You just pour a cup or two in a saucepan, bring it to a boil then turn down to a simmer and cook until it’s reduced by almost half. That’s it, and you can then put it in the refrigerator and save it for weeks.
Drizzle balsamic reduction over grilled shrimp…
Or fresh tomato salad…balsamic reduction wakes up tired, old vegetables and gives them just the right amount of Zing! without being spicy or overbearing. It’s an excellent low-calorie, fat-free condiment for just about anything.
Balsamic Reduction also makes a great gift. Just pour it in small mason jars, tie on a pretty ribbon and share with friends and family—a super easy, inexpensive way to make folks happy!
- 2 cups good quality balsamic vinegar
- Pour vinegar into saucepan.
- Bring to a boil then turn down to a good simmer.
- Cook until vinegar is reduced by about half.
- Remove from heat and allow to cool a bit.
- Can save in refrigerator for weeks.
Nutrition Information:Yield: 16 Serving Size: 16 tablespoons
Amount Per Serving: Calories: 28 Sodium: 7mg Carbohydrates: 5g Sugar: 4g