Balsamic Reduction Recipe

Balsamic vinegar is dark brown in color with a very distinctive flavor which is more complex than normal white vinegar. It is quite expensive and traditionally Trebbiano grapes which is found in the province of Modena, Italy, were exclusively used for the production of balsamic vinegar. It is used in vinaigrette for salads and as marinades for preparing lamb, pork and other kinds of meat.

Balsamic vinegar can also be used for imparting a unique flavor to desserts that uses fresh fruits and it also goes well with some types of cheeses like feta and ricotta. Although balsamic vinegar itself is thick and syrupy, to intensify the flavors balsamic vinegar is very often reduced by simmering it over low heat.

Homemade Balsamic Reduction
Ingredients

• 3 cups chicken stock
• ⅓ cup balsamic vinegar
• 1 clove garlic, peeled and minced
• 1 tablespoon butter
• 2 tablespoons porcini mushroom, chopped
• ¼ teaspoon salt
• 2 sprigs fresh rosemary
• ½ tablespoon freshly ground pepper

Method

Pour in the chicken stock in a large saucepan and add the porcini mushroom and fresh rosemary sprigs. Bring the chicken stock to a boil and cook over high heat for 15 to 20 minutes until the mixture has reduced to almost half. Now add the balsamic vinegar and simmer over low heat until the mixture has the consistency of a sauce. Remove the saucepan from heat and strain this mixture through a fine wire mesh. Discard the rosemary sprigs and the porcini mushroom pieces. Return the mixture to the saucepan and stir in the butter so that it is completely combined. Add salt and pepper and stir the mixture once more.

Balsamic Reduction for Salad
Ingredients

• 1 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 small red onion
• ½ cup olive oil

Method

Grate the onion in a bowl and keep aside. Now heat a small pan and add the grated onion directly into the pan without adding any oil. When the grated onion releases its water and caramelizes into a dark brown color, add the balsamic vinegar. Cook this on a high flame, stirring continuously until the mixture is reduced to half. Remove pan from heat and add the Dijon mustard and olive oil and whisk until everything is well combined. Cool the mixture and pour over salad. This balsamic reduction recipe is great for tomato mozzarella salad or a mixed green salad. You can also use it for making balsamic vinaigrette dressing.

Balsamic Reduction for Steak
Ingredients

• 1 ½ cups vinegar
• 3 tablespoons brown sugar
• 2 cloves garlic, peeled and minced
• 2 sprigs fresh rosemary

Method

In a small saucepan combine the balsamic vinegar, minced garlic and brown sugar. Let the mixture come to a boil and then reduce heat so that the mixture simmers. Add the rosemary sprigs and simmer mixture for 15 to 20 minutes until the sauce reduces. Remove the sauce from heat and drizzle it over roasted steak.

Balsamic Reduction for Pork
Ingredients

• 1 cup balsamic vinegar
• 1 tablespoon fresh thyme
• 1 medium onion, chopped
• 4 cloves garlic, minced
• ½ cup red wine
• 4 tablespoons plain unsalted butter

Method

Combine red wine and balsamic vinegar in a small saucepan and bring it to a boil. Add the chopped onions, minced garlic, rosemary sprigs and thyme and to this mixture and simmer over a low heat until the mixture is reduced to half. Remove from heat and strain the mixture through a fine mesh wire. Place the mixture back in the saucepan and simmer it over low heat until the mixture has a thick sauce like consistency, remove the balsamic vinegar and red wine sauce from heat and allow it to cool down. Stir in the butter and combine well. Pour this sauce over oven roasted pork chop before serving.

You can also drizzle balsamic vinegar sauce over ice cream and add it in your cocktails to give it a zing. If you do not like your salad dressing to be sweet, just omit the brown sugar from the recipe. You can also use different herbs and spices to make your balsamic reduction sauce more spicy and hot.