Balsamic Vinegar Reduction

Preparation info
  • Yield:

    600 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Balsamic vinegar 400 g 14.11 oz 66.67%
  • Sugar


  1. Combine both ingredients in a sauce pot and cook over high heat. Bring to a boil, and then reduce the heat to medium and cook until it has reduced to about one-quarter of its original volume. It should look thickened and shiny.
  2. Cool to room temperature and reserve in an airtight container. The reduction may keep indefinitely if stored in these conditions.