How to Make Balsamic Vinegar Reduction
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- เผยแพร่เมื่อ 18 พ.ค. 2020
- Learn how to make your own Balsamic Vinegar Reduction at home! Balsamic Vinegar Reduction is a simple sauce that can elevate a dish to the next level, and it’s so easy to make at home! It only takes one ingredient and just a little time to create this sweet, tangy, syrupy sauce.
BALSAMIC VINEGAR REDUCTION INGREDIENTS
- 2 Cups Balsamic Vinegar (Don't buy expensive Balsamic Vinegar)
HOW TO MAKE BALSAMIC VINEGAR REDUCTION
Making your own Balsamic Reduction is SO EASY. Simply simmer balsamic vinegar until it thickens. That’s it!
1. Heat vinegar in a saucepan over medium heat until bubbling. Reduce heat to medium-low and continue to simmer until reduced by about half and thickened. You can stir it occasionally but just keep an eye on it to make sure it's not boiling rapidly. If the pan is too hot it will burn on the bottom.
2. Remove from heat and let cool. You can store refrigerated for up to a month.
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#BalsamicVinegary #Reduction #Balsamic - แนวปฏิบัติและการใช้ชีวิต
Your video is the first one to mention the strong smell. I had to leave my kitchen just to breathe throughout the process.
Thanks for watching! Glad it was helpful.
This is a great video. Easy, straight to the point. Thanks for sharing.
Great video Scott, exactly what I was looking for. Thank you for creating.
Thanks for watching! Glad to hear it helped.
Looks great
Helped me last minute. Thanks
Glad it helped!
Wow! Thank you for sharing🙏.
I'm glad you liked it.
Hello Scott. We saw you on two travel and tour live stream and thought we would make this connection with you . thank you for sharing this video with us it was extremely informative,very well presented and it's great to know that the vinegar has still got a good shelf life after being reduced. Love and Light Sarah and Glenn ,Keep travelling Keep touring and keep tasting
Thank you for stopping by! I really appreciate your kind comment!
Thank you
Very east recipe for balsamic vinegar reduction. Can't wait to try it on green beans, red onion, mushrooms & chopped carrots!
Super simple! Thanks for watching!
Thank you for such a good video
Glad you liked it!
A good technique to enhance "less expensive" Balsamic vinegar. Just a picky note: if your aim is for evaporation, reduction, then choose a vessel with shorter sides. Results the same only a time difference Sorry I brought it up. Thanks
Thank you. I am making this to add onto roasted Brussels sprouts. Yum! With the price of everything these days, I am learning to make my own sauces now. Also, this is excellent on strawberries!!! This is so much fun. Makes me feel like a real chef. Lol. Can you give an overall guesstimated time? About 30-40 min? For the smell turn on the overhead fan if you have one. It helps.
Did you add bacon and red onion to your Brussels sprouts?
What can be paired with this ?
If you want to add a little honey when would you add it
Great video Scott! Can't wait for the Portobello burger live video tonight !
Did you get most of the ingredients to follow along?
watching it from Philippines. I love this balsamic glaze
I wonder if you can make spring roll the filipino version.
Thanks for watching. Glad you enjoyed!
If you were going to add a little bit of sugar to make it a tad sweeter, what kind would you add and how much?
Very usefull sir ❤
Thank you for watching! If you have any questions about the recipe just let me know.
Nice trick and it's great with strawberries! I cooked mine outside on a portable electric stove, very slowly without boiling it. Its lovely, and one more good reason to own a small outside stove for things that evaporate a lot, or smell strongly.
i do mine in a rice cooker on keep warm setting not much in the way of smell. i Just keep the lid slightly ajar and that is it no worries about burning you have lots of time Next time i will add a table spoon of port wine i will find a good bottle to use
could i freeze this in a ice cube tray? theres only myself nice video thank you
Wowww... Ive never heard this .. your channel is so interesting ..
Thank you for watching and subscribing to my channel. If you have any questions about the recipes please let me know.
Looks delish. I have a cupboard full of balsamics.
Time to try it out!
I have a pretty expensive bottle (50 Euro) from Italy itself (bought it at the vineyard). They even have aged balsamic vinegar from 20 years old. But I would love to use it for this, but it’s kinda bad for the price I paid it for. It’s in a bottle u opened and basically it stays good for forever. However… does that change if I make a reduction?
Now, having read some comments. DO NOT use expensive balsamic vinegar for this. The B. V. we get here in the states is a sort of fake BV.. From Italy it comes from a specific area and is highly regulated. It is aged (I've forgotten the minimum time, but the Good stuff starts at about 10 ten years) Scott, I think, is talking about US BV. I could be wrong.
Awesome ❤️ making now for salad and pizza...Thank you👐💃🏻
Sounds great!
@@ScottDawson 2nght...dough wasn't ready for 2nd rise yesterday...🥰
What is the exact shelf life of this?
Wow thanks like your channel
So nice of you!
Hmmmmm looks good but I thought boiling lowers the quality and simmering would be better. What’s your take?
This was great! Where can I find the cooking top you're using?
I purchased on Amazon. Here is a link to the model - geni.us/jkgrxlG
@@ScottDawson Awesome! Thanks so much!
so did you really need to stick your fingers in food if you can tell when it's done with other methods?
Hi Scott, I enjoyed watching you prepare Balsamic glaze. I have a question. I cooked the balsamic vinegar with a little honey for about 15 minutes, but my glaze never thickened. What do you recommend ? I appreciate your reply. Thanks.
Just reduce the balsamic vinegar longer it will thicken up. Thanks for watching!
We use Balsamic Vinegar all the time to flavor meat but have never thickened it into a sauce. Do you find that the lack of water gives it too strong a flavor?
Not at all! It's a nice tangy & tart taste which is great drizzled on meats. Thanks for watching!
"we want it to get to....uh....when your finger runs across it.....as we move the spot we'll see it"
I watched him do this on video and I still have no idea what he's talking about.
How much sugar or honey would you recommend if that’s the route we choose?
Don't need much just add to taste.
@@ScottDawson decided against it but went with a sweeter balsamic instead. Great video on the reduction!
Mine gave off a horrible stench. Is that normal?
Yes it is. Thanks for watching!
So reducing something means to thicken it?
Good question! Reduction is not technically thickening something but heating it to reduce the amount. You aren't adding a thickening agent (ie. flour or cornstarch) to thicken the Balsamic Vinegar but just simmering it to a thicker consistency.
Virtual Dinner Party ahh ok. I’ve heard the term mentioned many times and often wondered. I guess it’s pretty straightforward lol but now it’s clear. Thanks!
@@nadiac2158 You should give it a try! Balsamic Reduction is super tasty on almost any dish!
Virtual Dinner Party I will and use it for salad dressing 😋
@@nadiac2158 It's also really good on Caprese salad.
Can I add fruits like berries or mangoes?
Sure!
I would have put some rosemary and thyme and garlic in it.
totally can tell you are canadian!
Take a big whiff while it cooks❤❤❤
Goodness that took too long to reduce, who got time for that?
Wow, 8 & 12 minutes to say "simmer and reduce until desired consistency".
smell cant be worse than my previous run ins with glacial acetic acid. *puke*
If that's an induction burner, you might Google warnings of touching metal handle with bare hand or touching pot with metal utensil. Apparently there's harmful electro magnetic or radiation issues with that.
Reducing a mediocre balsamic yields a mediocre syrup.
Step 1: simmer balsamic vinegar in a saucepan until about 25% of original volume remains
Step 2: think of a way to make this video drag on for 8-1/2 minutes