Nectar. Of. The. Gods. This is delicious in salads (especially caprese salad), mixed in salad dressing and marinades, drizzled over a beautifully grilled steak, or dribbled over a pesto cream pasta sauce. Heck, sometimes when no one’s looking, I’ll even dip my finger in the balsamic reduction jar for a secret taste!
Mix vinegar and honey together in a small saucepan. Bring to boil, then reduce heat. Simmer over very low heat for 4 hours. Mixture will thicken slightly and reduce to about 1/2 cup or so.
Can be stored, refrigerated, for months, but it probably won’t last that long!
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Perhaps I made this wrong, or didn’t use high enough quality balsamic, but this reduction did not taste right! I followed instructions exactly, but the end result was not good. Also, do not make this before company comes over, as your house will smell very strongly of vinegar. I am open to suggestions as to what I may have done wrong!
by Willamette Transplant in
Condiments
Prep: Cook:
Serves: 10 Level: Easy
by Willamette Transplant in
Condiments
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Prep: Cook:
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Prep: Cook:
Serves: 16 Level: Easy
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jana37 on 2.19.2011
Thank you for sharing this recipe. I have wondered what balsamic reduction was, and I want to make it….
Janet
Twinks on 10.25.2010
I will be making this as soon as I stock up on balsamic vinegar!