Balsamic Reduction

Okay, I’ve promised this recipe to you a couple times over the last week or two – so here it is! Short and sweet because it’s lunch time, I’m hungry, and our CSA box just arrived! I gots to go see what’s in it! Seriously, it’s like Christmas every week… Only better because unlike Christmas, you don’t have to go to the hassle of returning unwanted and (really) unwarranted ill-fitting clothes that your grandmother thinks look “hip”….

PS. My grandmother never buys me terrible clothing – in fact, she’s quite lovely and I value and love her very much. XO, Grandma.

Balsamic Reduction


  • 2 C Good Quality Balsamic Vinegar.
  • 1-2 Tsp Local Honey.


  • In a small to medium size saucepan, bring the vinegar and sugar to a boil over medium-high heat. Reduce heat to simmer.
  • Stirring fairly regularly, let the balsamic vinegar reduce to about 1/2 to 1/3rd of the original volume, depending on how thick you want the reduction. It will become syrupy in texture and coat the back of your spoon.
  • Let cool completely. If it gets too thick, add a couple Tbsp of water and re-heat over low heat to thin it out. Store in the fridge but bring to room temperature for use.
Tried this recipe?Let us know how it was!



Serve with whatever you like – though it goes especially well with Pommes Frites and/or Grilled Balsamicy Summer Asparagus. Oh! Or how about Filo Pockets of Chocolate, Berry Compote & Hazelnet Infused Cream Cheese!



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