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Balsamic and other reductions
Beginner Sauces and stocks
Balsamic and other reductions is a syrupy drizzle made by gently simmering vinegar, wine or juice until much of the water evaporates.
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How do you do it?
- Pour 1 cup balsamic vinegar into a small, wide saucepan and bring to a gentle simmer over medium-low.
- Simmer 10 to 15 minutes, until reduced by about half and it coats a spoon. Open a window; it smells sharp.
- Take it off the heat while it's still a little thinner than you want. It thickens as it cools.
- Try the same with apple cider, pomegranate juice or red wine, adding a spoonful of sugar or honey if needed.
Why does it work?
Simmering drives off water, so sugars and acids become more concentrated and the liquid gets thicker. As it cools, the dissolved sugar becomes much more viscous, which is why a reduction that looks thin in the pan turns sticky on the plate. Push it too far and the sugars start to scorch and taste bitter.
What are the common mistakes?
- Reducing over high heat — the edges scorch and turn bitter.
- Waiting until it looks thick in the pan — it sets hard as it cools.
- Using a deep, narrow pot — it takes much longer to reduce.
Still stuck? Watch someone do it on YouTube.
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