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 Reduction:
- ½ cup Sugar
- ¼ cup Water
- ½ cup Balsamic Vinegar
- ⅛ teaspoon Lemon juice
- 1 cup Heavy Cream
Classic Balsamic Reduction:
- ½ cup Balsamic Vinegar
Spiced Balsamic Reduction:
- ½ cup Balsamic Vinegar
- 2 Dried Peperoncini - roughly chopped
Instructions
Balsamic Cream Sauce Reduction:
- 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 medium-high heat until reduced by half - approximately 25 minutes.
Classic Balsamic Reduction:
- In a small saucepan, add balsamic vinegar. Bring to a boil on medium-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.
Spiced Balsamic Reduction:
- In a small saucepan, add balsamic vinegar and dried peperoncini. Bring to a boil on medium-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 with small mesh strainer.
- Total yield for ½ cup vinegar = 2-3 Tablespoons reduced
Buon Appetito!
Notes
- Perfect Pairings:
- Cream: Vanilla Ice Cream with touch fresh mint and lemon zest; Goat cheese, strawberry, pecans, mint
- Classic: Bruschetta; Prosciutto, cantaloupe, asparagus; Roasted carrots, garlic, sage
- Spiced: Toasted Italian bread with ricotta cheese, diced peaches, basil; Grilled pork chops with rosemary
- Safety Tip:
- Peperoncino packs some heat! Wash your hands well after handling or wear gloves when handling.
- Michelle’s Kitchen Recommendations:
- More An Italian Kitchen Essentials:
- Storage Tips:
- Classic & Spiced: store in refrigerator for up to 2 weeks.
- Cream: keeps 3–4 days refrigerated.
- For a smooth drizzle, let the sauce sit at room temperature for 10–15 minutes before serving.
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