Balsamic Vinegar Reduction Recipe
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Balsamic Vinegar Reduction is a thick, simple glaze that finishes your Caprese salads with the perfect balance of tangy and sweet.
No matter whether it’s antipasto appetizer skewers or a full plate of tomato and cheese, this balsamic vinegar reduction recipe is the perfect consistency to finish your Italian recipes.
You won’t believe how easy it is to make a balsamic glaze.
Used often as a salad dressing or reduction and made from balsamic vinegar, this slightly sweet and slightly sticky syrup is perfect poured right on top of all your favorite Caprese recipes.
Ingredients
- 1/4 cup balsamic vinegar (choose type per preference and usage; see below)
How to make Balsamic Vinegar Reduction
- Add Vinegar: In a small saucepan, pour in your selected balsamic vinegar.
- Simmer and Stir: Heat on medium-low for 8–12 minutes, stirring occasionally.
- Monitor Consistency: Once the mixture begins to thicken, remove from heat.
- Let it cool. The mixture will continue to thicken as it cools down.
Tips:
- Consider the dish you’ll use it for when choosing the vinegar type.
- Always allow it to cool completely to achieve the desired thickness.
Types and Selection of Balsamic Vinegar
Traditional Balsamic Vinegar of Modena
- Aging: 12+ years, with cap color indicating age: red (12 years), silver (15-20 years), gold (20-25 years).
- Characteristics: smooth, well-blended flavors with fruity and smoky undertones.
- Verification: Ensure the label reads “Aceto Balsamico Tradizionale” and boasts the D.O.P. certification stamp.
Balsamic Vinegar of Modena
- Differences from Traditional: It may age shorter, originate outside Modena, or incorporate different grapes or additional ingredients.
- Features: Still thick and flavorful, albeit less intricate and sweeter than its traditional counterpart.
- Label Check: Look for the I.G.P. stamp, which indicates specific grape varieties are used and processed in Modena, ensuring quality.
Imitation Balsamic Vinegar
- Note: These tend to be blended with colorings and flavors, seeking to mimic traditional balsamic at a lower price point.
- Selection Tip: Check the ingredient list. Pure grapes must bear a closer semblance to traditional flavors.
Balsamic Vinegar: A Healthy Choice
Balsamic vinegar also brings several health benefits to the table:
- Cholesterol Management: Its antioxidants help lower LDL cholesterol levels.
- Aid Weight Loss and Digestion: Probiotics and acetic acid in the vinegar support digestive health and promote satiety.
- Blood Sugar and Circulation: It helps regulate blood sugar levels and enhances circulation, especially for diabetics.
- Heart Health: Regular consumption can contribute to lowering blood pressure.
Recipes that Pair Perfectly with Balsamic Glaze
- Ensalada Caprese with Pear
- Easy Pasta Caprese
- Caprese Salad
- Caprese Salad Salsa
- Caprese Sandwich Sliders
- Caprese Lady Bug Appetizer
Balsamic Vinegar Reduction for Glaze
Ingredients
- 1/4 cup balsamic vinegar
Instructions
- In a small sauce pan add vinegar.
- Heat on medium-low for 8-12 minutes.
- Stir occasionally until mixture begins to thicken.
- Remove pan from heat and let cool.
- Balsamic reduction will continue to thicken as it cools.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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Very important, hope you can help! Do you have any idea how much Phosphorus this contains? I would love to use this for some added flavor, but I am on a very strict low sodium diet. I have tried to find this information on several sites but have not been successful. Thanks for any help.
Ruth, I want to be clear that I am not a nutritionist and depending on how important your diet is (and sounds important) that you should always double-check the information. In this recipe, it only uses Balsamic Vinegar and then heats to reduce to a glaze. The sodium count should be on the back of the vinegar you choose to use. I did a quick test and looked at the Pompeian Balsamic Vinegar bottle and it says 0mg of sodium. However, that seems to be set on serving size and in larger quantities, does contain some sodium. The nutritional calculator on our end uses a database that is broad and generalized and the entire serving of balsamic vinegar (1/4th cup) is stating 7 MG. Of course you wouldn’t use that much on a dish, which is probably why its indetectable in each serving.
My instinct says to check the back of each bottle of the vinegar you use to see accurate amounts required by the manufacturer. This way it’s current to exactly the balsamic you have in your home.
I wish I could provide more information than that.