Balsamic Reduction

Balsamic Reduction

Balsamic reduction, also known as balsamic glaze, can be use with just about anything. Add it to your salad for a dash of flavor, use it as a finishing touch, even a design for your dishes!

It got me thinking, where does the vinegar itself actually come from? I did some research and learned that, the first historical reference to balsamic vinegar dates back to 1046, when a bottle of balsamic vinegar was reportedly given to Emperor Enrico III of Franconia as a gift. In the Middle Ages, it was used as a disinfectant. It also had a reputation as a miracle cure, good for everything from sore throats to labor pains. (Gourmet Blends, 2017)

Balsamic Reduction

  • 1 cup good quality balsamic vinegar

  • 1 scant tablespoon of honey

  • 1 cinnamon stick

  • 1/2 tsp vanilla extract


  1. In a small saucepan over low heat, place the vinegar, honey, cinnamon and vanilla extract in the pan and combine.

  2. Bring to a slow simmer (low-medium heat) for about 15 minutes, or until it reducers by almost half, stirring every 5 minutes with a wooden spoon (this is key!)

  3. At first the reduction might seem liquid, but it will thicken as it cools, so it is important not to overcook it! Best to use right away but can be stored in the refrigerator for up to 3 days.


Additional notes:

Tip: I put on a timer for every 5 minutes as I am making to the reduction to prevent overcooking it.

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