Making balsamic reduction is one of the quickest ways I can think of to spruce up your cooking. A balsamic reduction is simply the process of boiling down balsamic vinegar. The result is a wonderful syrup that can be used in sweet and savoury dishes alike. Takes only minutes to make, and can be used in so many ways.  Make the transformation from regular home chef to culinary pro!

A simple balsamic reduction adds elegance and a beautiful sweetness to leafy greens, and goes especially well with goat cheese and pistachios or other nuts. Dress up your salad with this classic dressing! It also pairs sensationally with tomato salads or strawberries in desserts. Can be used as a thicker topping for meats, fish and vegetables, or a thinner version can be used as a glaze for fish or roasts. So versatile! A simple balsamic reduction can add oomph to any dish that uses balsamic vinegar!

It adds an AMAZING touch to a simple Italian Caprese salad, which is what you will see here in my photos. I’ve also included the Caprese salad recipe in this post. 🙂

Insalata Caprese

Ingredients:

• Ripe tomatoes (sliced)
• Bocconcini cheese or buffalo mozzarella (sliced into medallions)
• Fresh basil leaves
• Olive oil
• Salt & pepper to taste
• Balsamic reduction (recipe below)

1. Place tomato slices on a plate and lay cheese medallions over tomato slices. Garnish with basil leaves.

2. Season with salt and pepper over top. Drizzle olive oil and balsamic reduction overtop to finish.

One of my favourite salads! Buon Appetito!

Balsamic Reduction

Ingredients:

• 1/2 cup balsamic vinegar
• 1 tablespoon honey

1. Add ingredients to a small saucepan and cook on medium heat until reduced to about 1/3 cup or the consistency you desire. The vinegar will boil and bubble. You will notice that it will begin to thicken up a bit (to a syrupy consistency).  Stir occasionally, and don’t put your face above the pot! Nose burn! (I learned the hard way, as I almost always do.)

2. I usually transfer to a small bowl. If you let it cool down it will thicken up slightly. You can also use it warm, depending on what you’re using it for and your personal preference. I prefer to use it cooled when drizzling over salads.

3. Use a heatproof spatula to clean out your saucepan, the vinegar get’s sticky and you don’t want it sticking for good!

4. Can be stored in an airtight container, refrigerated. It keeps for quite a long time. You can reheat in a small pot and add drops of water for a thinner consistency (if you find it has become too thick).

I hope you find many uses for this amazing condiment! Go and impress your friends! Be fancy! Xx