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Feb 28, 2007 02:32 PM

Balsamic reduction

Hi! I never seem to get mine as tasty as the reductions I have out. What am I doing wrong? Is there a certain brand thats better than others? Do you use high or med heat to reduce the vinegar? Anyone have a tried and true recipe out there? I am looking for something to serve with meat. Thanks in advance!

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  1. Just saw Lidia Bastianich do a couple of cloves, a sprig of rosemary and a couple of tablespoons of honey to a bottle of balsamic. I never have made any of her recipes to the letter, so I have no idea how they turn out.

    We often do just balsalmic though and it is tastey, sometimes add a bit of sweetener if it needs it for the application.

    1 Reply
    1. re: jsaimd

      I just saw that episode too. Was there one more spice in there?

    2. here is what I do:
      1/4 cup ruby port
      1 cup balsamic vinegar (not high end, just regular)
      reduce by gently simmering till it is about 1/2 cup or so; store in a sqeeze bottle- I keep it in the frig, but it gets quite thick, so I have to let it come to room temp before using.

      1. Thanks, I will try these.

        1. Do you add anything? I usually add brown sugar as needed and add some butter after it is reduced and off the heat.

          1 Reply
          1. re: Megiac

            No, but maybe thats what I am doing wrong. There seems to be a hint of a bitter after taste when I make it so I was curious what I was doing wrong. Is it possible to cook it ovr too high of heat?

          2. I usually add sugar too, and reduc until it is the right consistancy