Simmering balsamic vinegar until it reduces to a syrupy consistency makes an incredibly versatile condiment: Use it to glaze roasted vegetables or meats, add a sweet and fruity note to salads, or even drizzle over ice cream or fresh fruit. Balsamic reduction keeps well, so you can make a large batch and store it in the fridge until needed.
It’s also super-simple to make a balsamic reduction. The only trick is to keep a close eye on the vinegar as it reduces, to ensure it doesn’t scorch. This quick video shows a handy way to judge how far the vinegar has reduced.
This video has been made available to Elm City Market customers through our partnership with Rouxbe online cooking school.