Balsamic Reduction

For an irresistible pop of flavor that’s bright and sweet, look no further. Balsamic reduction, also known as balsamic glaze, is a versatile addition to countless recipes. The bold vinegar syrup is a delectable example of the sweet and tart flavor profile that plays well with both savory and sweet dishes. Try balsamic reduction drizzled over a salad, fresh fruit, or ice cream; accompanying a cheeseboard; to glaze meat or vegetables; or even in a cocktail. 

Reducing balsamic vinegar concentrates the dried fruit flavors, and turns generic store–bought balsamic vinegar into something special. I won’t pretend that it’s the same as traditional aged balsamic vinegar from Modena, Italy (the “good stuff”), but it is a simple way to add contrast and complexity with just a drizzle. That’s why I always like to keep some at the ready. By making balsamic reduction a staple of your pantry, you can always have bright flavor at a moment’s notice. 

The More You Know: Balsamic Vinegar DOP Vs. Balsamic Vinegar IGP

Traditional balsamic vinegar has its own Protected Designation of Origin — in Italian, Denominazione di Origine Protetta (DOP). Products with the DOP label are closely regulated at every stage of production for guaranteed quality and authenticity. Balsamic vinegar bearing the DOP seal can only be made in Reggio Emilia or Modena, Italy, both in the Emilia–Romagna region. The only ingredient allowed is grape must, a mash of crushed grapes along with their skins, seeds and stems, and only Trebbiano and Lambrusco grapes are allowed. 

After fermentation, the vinegar is aged in a series of barrels, each made from a different type of wood, and each imparting it’s own layer of flavor. The contents of the barrels is an endless blend of vintages. Over time, a portion of each barrel is transferred to the next in the series, making room for new unaged vinegar in the first barrel. As a result of the aging process, traditional balsamic vinegars do not have vintages. However, age statements typically range from a minimum of 12 years to 25 years, with some rare bottlings reaching 100 years. The resulting balsamic vinegar is thick and sweet, with mellow acidity. The flavors are complex and nuanced, with notes of dark fruit, dried fruit, chocolate, molasses, smoke and oak. 

Balsamic vinegar without the DOP status recieves far less regulation, or none whatsoever, and therefore vary widely in quality. Certain examples are of equal quality with DOP balsamics, following all the traditional aging methods, but perhaps are not produced in the designated regions for DOP certification, or use a variety of grape that isn’t on the approved list. Other options are nothing more than mass–produced red wine vinegar with added sweetener, thickener and coloring agents. 

For the purposes of this recipe, and what I tend to keep on my kitchen counter, I’ll focus on balsamic vinegar with the Protected Geographical Indication, in Italian Indicazione Geografica Protetta (IGP). Although there are still regulations that must be met to qualify for the IGP status, they are much less rigorous and allow for more flexibility than the corresponding DOP regulations. The ingredients must contain 20-90% grape must, but may contain 10-80% wine vinegar and up to 2% caramel color. Although the vinegar must be produced in Emilia–Romagna, the grape must can be sourced from anywhere. Finally, the vinegar must age at least 60 days. This leaves quite a lot of room for interpretation, but also opens the door for mass production, which is how Modena is able to meet global demand while still delivering a certified Italian product. 

The majority of balsamic vinegar IGP, and what you can find at your local grocery store, has 5-6% acidity with notes of dark fruit and caramel. Minimal aging means these vinegars are much thinner, less concentrated with less complex flavor, and less sweet than balsamic vinegar DOP. While the DOP certified products are best suited for drizzling and garnishes, the IGP balsamic vinegar is better for cooking, salad dressing, or balsamic reduction. 

Recommended Equipment

Even with the simplest recipes there can be hacks that make your life that much easier. Although you can use a spoon to drizzle your balsamic reduction over all your culinary creations, storing the reduction in one of these mini squeeze bottles eliminates one more step and provides precise control of your fancy garnish. 

Notes

You can flavor the balsamic reduction by adding a complementary ingredient to the vinegar as it cooks. I recommend adding only one ingredient for the flavor to come through more clearly. Possible additions include fresh herbs such as rosemary or thyme; citrus peel such as lemon, orange, or grapefruit; dried fruits such as figs, raisins, cranberries, or apricots; spices such as red pepper flakes, cinnamon stick, or star anise. 

The recipe can easily be doubled or halved. The cook time will change accordingly, but still aim to reduce by half. 

The most accurate way to tell when the vinegar is reduced is by measuring the volume. You can also test by chilling a spoon in the freezer for 5 minutes. When dipping the chilled spoon in the balsamic reduction, the balsamic should coat the surface. 

As the reduction thickens, reduce heat to avoid overcooking. If the reduction does become thicker than desired, mix in water 1 teaspoon at a time until the desired consistency is reached. 

As the balsamic reduces, careful when tasting or smelling, the hot vinegar will go straight to your lungs and cause a minor coughing fit.

Suggested Recipes

• Parmesan Crêpes with, Pesto, Sun–Dried Tomato, Mozzarella and Prosciutto
• Salmon Orecchiette with Brussels Sprouts and Taleggio