Balsamic Reduction Sauce

IMG_4907 The first time I heard someone mention a reduction sauce, I remember thinking it sounded so sophisticated.  White wine, red wine, balsamic vinegar …they sounded like something that you would find in a classy restaurant with cloth napkins folded into swans.  Somehow I got the idea that it was one of those foods that was for professional chefs to create and not for amateur cooks like myself.

It’s amazing how a quite internet search can change things. Reduction sauces are literally a reduction of a liquid, and the flavour is absolutely worth the time it takes to make these sauces.  It’s a bit more time consuming than your average sauce, but not something you have to give all of your attention to while it’s cooking.  Once I learned how simple it would be to make one out of balsamic vinegar, I decided it had to happen.  The end result was more amazing than I could have imagined -it ended up tasting almost like candy!

IngredientsIMG_4913 (for about 5 tbsp of sauce)
2 cups balsamic vinegar
1 tbsp honey
2 sprigs fresh rosemary (you can use dried, but it will be harder to strain out once the sauce has thickened)


1. Add all the ingredients to a saucepan and turn to medium heat

2. Allow the mixture to get to a consistent simmer, with little bubbles forming on the top, and adjust the heat as necessary to keep it from becoming a full boil.
If it starts boiling it won’t cause any harm, the liquid will just evaporate faster and you may end up with less sauce.

3. Simmer for about 30 minutes and check the consistency, then lower the temperature to low if you haven’t already.   Mine was still quite liquidy at this point, but started to really thicken once I lowered the temperature

4. Cook until the sauce is at a desired consistency.  I had mine cooking for about an hour as I finished the rest of the meal, and it was so thick I could hardly pour it!

5. Pour over a meal, or even strawberries as a tangy dessert sauce!

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