Balsamic glaze, also known as balsamic reduction, offers a burst of tangy flavor that works well with a wide range of dishes. It goes well with many meats and seafoods, particularly chicken, lamb and scallops. Thanks to its inherent sweetness, its flavor also works with fruits and vegetables ranging from nectarines and cantaloupes to tomatoes. Making your own allows you to control its final consistency and thickness to best suit your intended use.
Things You'll Need
Pour the balsamic vinegar into the small saucepan. Place the saucepan on the stove over medium heat.
Bring the balsamic vinegar to a boil without increasing the heat on the stove. Reduce the heat until the balsamic vinegar mellows to a gentle simmer.
Simmer the balsamic vinegar, stirring regularly, until it reaches your desired consistency. For a fairly thin balsamic glaze, simmer it until it is reduced by about half. For a thicker glaze, continue simmering until only about 1/4 cup of balsamic glaze remains in the pan.
References and ResourcesABC Good Morning America: Wolfgang Puck's Stacked Tomatoes and Mozzarella With Balsamic Reduction Recipe
Dr. Gourmet: Strawberries With Balsamic Reduction