EASY BALSAMIC REDUCTIONS
A versatile trio of balsamic reductions: a creamy sauce, a simple glaze, and a spiced variation with peperoncino. Perfect for drizzling over salads, cheese, meats, roasted vegetables, or even desserts.
Equipment
- Small saucepan
- Whisk
- For Spiced Reduction Only: Small Mesh Strainer
Ingredients
Balsamic Cream Sauce:
- ½ cup Sugar
- ¼ cup Water
- ½ cup Balsamic Vinegar
- ⅛ teaspoon Lemon juice
- 1 cup Heavy Cream
Simple Balsamic Reduction:
- ½ cup Balsamic Vinegar
- Simple Spiced Reduction:
Simple Spiced Balsamic Reduction:
- ½ cup Balsamic Vinegar
- 2 Dried Peperoncini, roughly chopped
Instructions
Balsamic Cream Sauce:
- In a small saucepan, whisk together sugar and water; and heat medium-low until sugar dissolves and is a light caramel color - approximately 15 minutes.
- Add balsamic vinegar and lemon juice; and remove from heat
- Cover and leave for 5 minutes
- Add heavy cream and bring to a boil on med-high heat until reduced by half - approximately 25 minutes.
Simple Balsamic Reduction:
- In a small saucepan, add balsamic vinegar. Bring to a boil on med-high heat, and heat until the liquid reduces and the vinegar coats the back of a spoon - approximately 10 minutes.
- Total yield for ½ cup vinegar = 2-3 Tablespoons reduced
Simple Spiced Balsamic Reduction:
- Similar process to above: In a small saucepan, add balsamic vinegar and dried peperoncini. Bring to a boil on med-high heat, and heat until the liquid reduces and the vinegar coats the back of a spoon - approximately 10 minutes.
- Strain the peperoncini and seeds.
- Total yield for ½ cup vinegar = 2 Tablespoons reduced
Notes
Serving & Garnish Tips - Drizzle Topping with:
- Balsamic Cream:
- Vanilla Ice Cream with touch fresh mint and lemon zest
- Goat cheese, strawberry, pecans, mint
- Simple Balsamic Reduction:
- Bruschetta (5-ingredient Tuscan Bruschetta)
- Prosciutto, cantaloupe, asparagus
- Roasted carrots, garlic, sage
- Caprese salad
- Simple Spiced Balsamic Reduction:
- Toasted Italian bread with ricotta cheese, diced peaches, basil
- Grilled pork chops with rosemary
- Roasted zucchini with fresh parsley
- Pizza bianca with gorgonzola and walnuts
- Peperoncino packs heat — and that heat can linger on your hands. When slicing or crushing dried chilies, avoid touching your eyes or face, and wash your hands thoroughly after handling. If your skin is sensitive, consider wearing gloves.
- Storage Tips:
- Store cooled reductions in a glass jar or airtight container in the fridge for up to 2 weeks.
- The cream-based sauce keeps 3–4 days refrigerated; rewarm gently on the stove.
- For a smooth drizzle, let the sauce sit at room temperature for 10–15 minutes before serving.