Chef's Corner

Balsamic Reduction 



Balsamic Reduction, also known as Balsamic Glaze, is super easy to do. If you can boil water, you can do this.

The goal is to slowly allow moisture to evaporate so that the liquid is reduced by half or two-thirds. This will make the balsamic reduction thick and syrupy to coat and glaze most any food.

Be sure to:

  • Stay close to your stove top in order that the reduction doesn’t harden or burn.
  • You may wish to turn on your kitchen exhaust fan to reduce any vinegar fumes as the balsamic vinegar is simmering.


  • ½ a bottle of Tassos® Balsamic Vinegar.  This equals appx 1 cup, which is suitable for one meal or dessert, as once reduce it will make a ½ or less cup.

Optional Ingredients

  • 1 Tbsp to ¼ cup honey, agave, or sugar depending on your preference (these will caramelize and give a slightly sweet taste).
  • Herbs add good flavors but use only hard stemmed varieties such as thyme and rosemary. When using herbs, strain the reduction to remove before using or storing.


  • Place vinegar in a saucepan and bring to a boil.  Reduce heat and keep it at a strong simmer until reduced by approximately one-third and mixture coats a spoon.  Simmering is just below the boiling point, so the vinegar should still be slightly bubbling.
  • Remove from the heat a little ahead of it becoming too thick as it will continue to thicken as it cools.  If it's too thick, add a bit more vinegar, place back over the heat and stir. If not thick enough, put back on burner until it thickens a little more.


You can store your glaze in a glass jar, bottle or even a bowl, and it will keep for week at room temperature. If you store it in the refrigerator it will keep for up to a month.

If reduction hardens after being in refrigerator for too long, place the container in a bowl filled with warm water to heat up the reduction.


Balsamic Vinegars have a wonderful flavor, but reducing them makes a glorious, rich syrup that can be:

  • drizzled on meat, fish, fresh and roasted vegetables,
  • used as a dip for cheese,
  • wonderful on vanilla ice cream,
  • and if you like avocado toast, a drizzle of balsamic reduction just makes it all that much better.  




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