Balsamic vinegar

How to Make a Balsamic Reduction

Balsamic vinegar

 Welcome to “How To” on Eating In Bed!  It’s hard to learn how to cook with no explanation of the methods you’re using, so this section of the site is dedicated to making delicious food accessible, and fun,while introducing you to the proper execution of cooking techniques!


Aged Balsamic Vinegar is one of the most coveted cooking artifacts out there.  It has a great depth of flavor that can only be categorized as bitter sweet.  Balsamic reductions are also incredibly versatile, and can be made with as little as a cup of balsamic vinegar, or as many ingredients as you can imagine, the key is figuring out the balance to keep the glaze consistency.  A balsamic reduction is one of the best ways to impress people also; who doesn’t like the sound of a balsamic reduction, it sounds like it takes forever to make and is really sophisticated, but it’s actually quite simple and I’m going to show you how to make your own today!






  1. In a sauce pan over high heat, add your Balsamic Vinegar and sugar
  2. Bring to a boil, stirring until the sugar has dissolved
  3. Reduce heat to medium high
  4. Allow the liquid to reduce by 3/4 so you have a 1/4 cup of balsamic glaze (you can also measure this with your eyes, once the mixture looks glossy and glaze like, remove from heat)
  5. At this point I like to move the reduction from the pan to either a bowl or squeeze bottle, then allow it to come to room temperature


Now I want to remind you that the brown sugar isn’t necessary, it just speeds up the thickening process and adds an extra level of sweetness to the reduction.  There are thousands of ingredients you can add to your reduction that work specifically for the dish you’re doing.  Examples of this: If you’re roasting a chicken, add 1 Tbsp of the chicken drippings to the reduction along with the juice of half a lemon and a sprig of fresh rosemary.  If you’re doing steak add a 1/2 cup of a dry red wine or a port, along with some crushed garlic.  The options are really endless and they all have the same base so it’s easy to gauge what will work well with what you’re cooking for.(Look at how many W’s are in the last sentence, alliteration for the win!)  I hope this has opened your eyes to the simplicity of a Balsamic Reduction, as well as made it approachable in your daily cooking.  If it has then please be sure to leave a comment telling me your triumphs and tribulations!


10 thoughts on “How to Make a Balsamic Reduction”

  1. Question: do you know how long the balsamic reduction lasts? Do you have to use it right away?

    there is a quirky lil bar where i live – they drizzle this on chevre crostinis … most delish nibble.

    1. Those crostinis sound awesome! I like to use a reduction that night, but it depends on if you put anything into it, if you just reduced balsamic vinegar from its original state it should keep for years because it’s just acid and sugar, just keep it air-tight. I’ve actually never had any leftover myself haha, but thanks for commenting!

  2. Answer – a balsamic reduction should last several weeks since it was primarily acidic, BUT since you’re reducing it will increase the sugar content, and the sugar can potentially go rancid. I’ve never had a reduction last more than 2 weeks before it was gone though haha.

    Those chevre crostinis sound INCREDIBLE! I love fried chevre!

    And anonymous: THANKS!

  3. I made some a little while ago, and just consumed it drizzled on a veggie sandwich. Um, shall I say, weepworthy joy?! THANK YOU for this recipe (though a wee bit time consuming, but oh-so-worth-the-effort!)!

  4. Kerri – I’m so glad you like it! Thank you so much for reading! There will be an awesome recipe up next week for some delicious Confit Duck if you’re interested! Have a great weekend and thanks for being awesome!

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