Balsamic Vinegar Reduction or Glaze
The Olive Scene Balsamic Vinegar is richer than most vinegars, but sometimes your recipe needs an extra-thick, glossy balsamic vinegar reduction or glaze to take it over the top. It’s quick and easy to make, but can be intimidating because it sounds fancy (which also means it will impress your dinner guests...). Don’t let it intimidate you any longer!
A balsamic vinegar reduction is delicious over roasted meats and vegetables, squash or pumpkin soup, even over baked goods!
A stovetop balsamic vinegar reduction is easy, but make sure you keep a close eye on the pan! When cooked too long or at too high of a temperature, it can go from perfect to burned very quickly. And keep in mind that it thickens as it cools.
Store the glaze in an airtight container at room temperature for up to 2 weeks, or refrigerated for up to 4 weeks.
Instructions
Heat ½ cup of your favorite Balsamic Vinegar from The Olive Scene in a small saucepan over medium heat.
Bring to boil and reduce to a simmer.
Cook until balsamic vinegar is reduced in half, about 3-5 minutes for white balsamic vinegars and about 10-15 minutes for dark balsamic vinegars. Watch closely so it doesn’t burn!