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+ servings
Simple Balsamic Reduction
A simple balsamic reduction recipe that's perfect for fig and chèvre toasts.
Recipe Type: Sauce
Makes: 1 /2 cup
Author: Brooklyn Supper
  • 1 cup balsamic vinegar
  1. In a medium saucepan, heat vinegar over medium-high heat. Allow the mixture to bubble away for 7 - 10 minutes, stirring with increasing frequency. When the mixture has some body – enough to coat the back of the spoon – off the heat, cool for a few minutes, check the viscosity, and serve. If it's too thick, c'est la vie, though it will be loose-est warm; not thick enough, just let it cook down a bit more.
  2. Some people add sugar or honey – you can if you'd like, but I find the sweetness of the reduction is perfect as is.
  3. Save any leftovers in the fridge and reheat before serving.