This balsamic reduction sauce is tangy, sweet, and the best way to top off your steak, pizza, vegetables, and more! It only uses 2 ingredients, comes together in a snap, and easily complements your favorite dishes all year long! With how simple it is to make, there's really no reason not to try it out!
Easy Balsamic Reduction Sauce Recipe
Balsamic reduction sauce is literally one of my favorite things in the whole world. It is such a versatile condiment that can easily be paired with so many different things!
Plus, it only uses 2 ingredients and is very simple to make. I love to whip up a big batch so I can enjoy it whenever I like!
Jump to:
🥘 Balsamic Reduction Ingredients
This reduction only uses 2 ingredients. Opt for a balsamic vinegar that isn't aged, you just need the common basic variety from the grocery store!
- Balsamic Vinegar - 1 cup of balsamic vinegar. Or, you can use a combination of balsamic vinegar and beef broth with equal parts of ½ cup each.
- Fresh Thyme - 2-3 sprigs of fresh thyme.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make A Balsamic Reduction
This recipe is as simple as just simmering and stirring! You will need your measuring cups, a saucepan, and a wooden spoon.
This recipe will yield roughly ¼ cup of sauce, depending on how thick you make it.
- Add. In a small saucepan, add 1 cup of balsamic vinegar (and beef broth if using) and 2-3 sprigs of fresh thyme.
- Heat. Place the pot over medium heat and bring the liquid to a low boil, making sure to reduce the heat as necessary to keep the mixture at a low simmer.
- Simmer. Cook until the sauce has reduced and it clings to your spoon (it will continue to thicken as it cools off), about 20 minutes.
- Serve. Once the sauce has reached your desired thickness, remove it from the heat, strain it, and serve immediately.
Drizzle this reduction over a Margherita pizza, sous vide NY strip steaks, or roasted brussel sprouts. It also tastes great on berries or even ice cream! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- I typically let my sauce simmer for about 20 minutes. However, it really depends on how thick you want your sauce to be.
- If you want some extra sweetness, you can add a tablespoon of honey while the sauce is reducing.
- Once reduced, the sauce will have a consistency of warm honey and will continue to thicken as it cools.
🥡 Storing
Allow your reduction to cool completely and then store it in a glass jar or container. It will stay good for a few weeks and does not have to be refrigerated.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
These two items are very similar, but not actually the same. A balsamic glaze is made in the same way, but with an added ingredient to incorporate some extra sweetness (such as honey, sugar, etc).
It could take about 10-15 minutes for your vinegar to reduce by half, once it is at a low simmer. However, the amount of time varies based on how thick you would like your sauce to be. I prefer mine to simmer for closer to 20 minutes.
Don't forget that the reduction will continue to thicken up as it cools, so there is no need to panic if the sauce is thinner than you like. However, if you find that your reduction is too thin, you likely didn't simmer it long enough!
😋 More Homemade Sauces
- Mushroom Steak Sauce - This earthy homemade sauce is a great way to finish off a steak dinner!
- Burger Sauce - A tasty sauce that every burger needs to have!
- Mint Sauce - A delicious sauce that pairs perfectly with any lamb dish!
- Horseradish Sauce - This sauce is necessary for any recipe featuring prime rib!
- Lemon Butter Sauce - A classic sauce option for fish and seafood recipes!
- Teriyaki Sauce - Homemade teriyaki sauce is great for Chinese-inspired dishes and stir-fries!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Balsamic Reduction
Ingredients
- 1 cup Balsamic vinegar (or a combination of beef broth and balsamic vinegar, using equal parts)
- 2-3 sprigs fresh thyme
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a small saucepan, add your balsamic vinegar (and beef broth if using) and fresh thyme.
- Place the pot over medium heat and bring the liquid to a low boil, making sure to reduce the heat as necessary to keep the mixture at a low simmer.
- Cook until the sauce has reduced and it clings to your spoon (it will continue to thicken as it cools off), about 20 minutes.
- Once the sauce has reached your desired thickness, remove it from the heat, strain it, and serve immediately.
Notes
- I typically let my sauce simmer for about 20 minutes. However, it really depends on how thick you want your sauce to be.
- If you want some extra sweetness, you can add a tablespoon of honey while the sauce is reducing.
- Once reduced, the sauce will have a consistency of warm honey and will continue to thicken as it cools.
- To store: Allow your reduction to cool completely and then store it in a glass jar or container. It will stay good for a few weeks and does not have to be refrigerated.
Comments
No Comments