Balsamic Reduction Sauce Recipes
CAPRESE SALAD WITH BALSAMIC REDUCTION
Tomatoes, fresh mozzarella, and basil drizzled with a sweet balsamic reduction and olive oil. Easy, impressive and delicious! Most grocery stores now sell prepared balsamic reductions. Surprisingly it's just as good!
Provided by stefychefy
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
- Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.
Nutrition Facts : Calories 580.1 calories, Carbohydrate 34.8 g, Cholesterol 89.3 mg, Fat 38.8 g, Fiber 1.8 g, Protein 22 g, SaturatedFat 18.2 g, Sodium 330.9 mg, Sugar 32.4 g
BLACKBERRY BALSAMIC REDUCTION SAUCE
Drizzle this blackberry balsamic reduction sauce over your grilled meat to take it to another level. A breeze to prepare, we thought it was delightful over grilled pork. It's sweet and tart with notes of blackberry flavor throughout.
Provided by Laurie Sanders
Categories Other Sauces
Time 15m
Number Of Ingredients 6
Steps:
- 1. In a small saucepan, melt the butter. Add the brown sugar and honey. Bring to a boil. Boil 1-2 minutes.
- 2. Add blackberry juice, balsamic vinegar, and salt. Bring to a hard boil and boil briskly for 5 minutes.
- 3. Continue boiling more softly until the sauce will coat the back of teaspoon nicely.
- 4. Let cool slightly and serve over roasted pork, beef, fish, or chicken.
LINDA'S BALSAMIC REDUCTION SAUCE FOR BEEF, PORK, AND LAMB
This reduction is great with beef, pork or lamb. If you want just that little extra something to make your meal a "Gourmet Delight", make this sauce to drizzle over your meat. It's WONDERFUL and full of flavor! WOW! Please Note: If you don't like sweetness to your sauce, reduce or omit the brown sugar.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a small pan combine vinegar, sugar, rosemary, and garlic. Bring to a boil, then reduce heat to low.
- Simmer 10-15 minutes to thicken sauce, and reduce by 2/3.
- Remove crushed garlic.
- Add butter pats one at at time, mixing them each in well. (Butter gives the sauce a nice flavor and sheen).
- Drizzle sauce over prepared meat.
Nutrition Facts : Calories 100.3, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 46.1, Carbohydrate 12.6, Fiber 0.1, Sugar 11.8, Protein 0.2
BALSAMIC GLAZE (REDUCTION)
Steps:
- Heat balsamic vinegar in a small pot or saucepan over medium heat. *If adding sugar, combine both into the pot and heat together.
- Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about 1/2 cup (about 20 minutes). It should be thick enough to coat the back of a spoon.*If simmering with sugar, it will take about 8-10 minutes to reduce.
- Remove from heat and allow to cool completely before serving (about 15 minutes).
Nutrition Facts : Calories 14 kcal, Carbohydrate 2 g, Sodium 3 mg, Sugar 2 g, ServingSize 1 serving
BALSAMIC REDUCTION SAUCE
Make and share this Balsamic Reduction Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 20m
Yield 1/3 cup
Number Of Ingredients 2
Steps:
- In a small saucepan, combine vinegar and sugar. Bring to a boil.
- Reduce heat to medium-low, stirring occasionally and simmer 20-30 minutes.
- Remove from heat and let sauce thicken as it cools.
BALSAMIC GLAZE
This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor.
Provided by Sally J.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 2
Steps:
- Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.
Nutrition Facts : Calories 73 calories, Carbohydrate 18.2 g, Fat 0.1 g, Protein 0.2 g, Sodium 15.4 mg, Sugar 17.7 g
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BALSAMIC REDUCTION SAUCE - COOKING ON THE RANCH
From highlandsranchfoodie.com
5/5 (1)Total Time 30 minsCategory CondimentCalories 146 per serving
- Combine vinegar, brown sugar, and soy sauce in a small saucepan and bring to a boil. Reduce heat to low and simmer until thick and syrupy, about 20 minutes. Remove from heat and let cool.
- While glaze is cooking, remove tough ends from asparagus, then toss with olive oil and sprinkle with salt. Lay flat on a foil lined baking sheet and roast at 400 degrees until asparagus is cooked, 10-20 minutes depending on how soft you like it. To serve, drizzle a small amount of balsamic glaze over the spears and pass extra at the table.
BALSAMIC REDUCTION RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (1)Calories 46 per servingServings 3
- Place both (if using) ingredients in a heavy based pan and place the pan over medium high heat bringing the vinegar to a slow boil until just the edges of the syrup around the pan are boiling.
- If there are large bubbles covering the surface of the vinegar, reduce the heat until the bubbles are smaller.
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4.8/5 (12)Calories 30 per servingCategory Sauce
- Bring it to a boil, then reduce the heat and simmer for 10-15 minutes or until the sauce coats the back of a spoon.
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From joyfulhealthyeats.com
Reviews 24Servings 3.75Cuisine AmericanCategory Condiments & Sauces
- Once boiling, reduce to simmer and let simmer for about 5-7 minutes until vinegar has reduced down. Stir occasionally. {be sure to keep an eye on it because it can burn quickly} You will know it is done if it coats the back of spoon.
20 UNIQUE WAYS TO USE BALSAMIC REDUCTION + HOW TO MAKE IT
From thewickednoodle.com
4.8/5 (12)Total Time 11 minsCategory SaucesCalories 28 per serving
- 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.
- Remove from heat and allow to cool (it will thicken as it cools). If it's too thick, add a bit more vinegar, place back over heat and stir until incorporated. If not thick enough, put back on burner until it thickens a bit more.
HOW TO MAKE BALSAMIC GLAZE - BALSAMIC REDUCTION RECIPE
From thehonoursystem.com
4.9/5 (14)Total Time 35 minsCategory SauceCalories 29 per serving
- Reduce the heat to medium-low and let the mixture lightly simmer, whisking every couple of minutes to make sure nothing sticks and burns.
- When the vinegar has reduced in half, it should coat a spoon in thickness. If you use just the vinegar this will take about fifteen to twenty minutes. If you used a sweetener it will take less time - about eight to ten minutes.
BALSAMIC REDUCTION SAUCE - SAVORY EXPERIMENTS
From savoryexperiments.com
Ratings 28Calories 315 per servingCategory Condiment
- Stir both ingredients together in a small sauce pan. Allow to simmer on low and reduce by half, approximately 15 minutes. Mixture will thicken when cooling, should coat the back of a spoon. It will not appear thick while still hot, allow it to cool to get the right consistency.
BALSAMIC REDUCTION - HOW TO MAKE BALSAMIC GLAZE | WITH VIDEO
From rachelcooks.com
Ratings 80Calories 28 per servingCategory Sauces & Marinades
- Heat vinegar in a saucepan over medium heat until bubbling. Reduce heat to medium-low and continue to simmer until reduced by about half and thickened. You can stir it occasionally but just keep an eye on it to make sure it's not boiling rapidly...just a low simmer is perfect.
ASPARAGUS WITH GARLIC AND BALSAMIC REDUCTION RECIPE ...
From myrecipes.com
4/5 (3)Calories 69 per servingServings 4
- Combine garlic and oil in a saucepan over medium-high heat. Cook 3 minutes; remove from pan. Add vinegar to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until syrupy, stirring frequently. Drizzle vinegar over asparagus. Sprinkle with salt, pepper, and garlic.
SIMPLE BALSAMIC REDUCTION SAUCE - THE COMPLETE SAVORIST
From thecompletesavorist.com
Cuisine ItalianCategory Condiment/Sauce
- In a heavy-bottomed sauce pan, bring Balsamic vinegar to a low boil (about a medium heat) and add the sugar.
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5/5 (5)Category CondimentCuisine AmericanTotal Time 25 mins
- Reduce the heat to medium/medium-low and simmer until the sauce has reduced by half, stirring occasionally along the way. This will take about 15 minutes. It will be viscous and sticky when finished. You can fix the rest of your meal or bake/roast a sheet pan meal while the balsamic sauce is simmering.
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From laylita.com
4.6/5 (599)Servings 1Cuisine American, European, International, ItalianCategory Condiment, Sauce
- Place the balsamic vinegar in a small saucepan and cook over medium low heat until the vinegar has reduced to at least half of the original amount (about 30 minutes for 2 cups of vinegar to reduce to 1 cup). For a concentrated but still liquid balsamic sauce you can cook it until it reduces by half. For a thicker glaze type sauce cook it until it’s reduced to ½ cup (1/4 of the original volume).
- As soon as the balsamic reduction reaches the consistency and concentration level that you prefer, remove it from the heat, and let it cool down. If you added crushed garlic or herbs you can remove them with a slotted spoon or strain the reduction. Place in container or bottle and use as needed.
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From barefeetinthekitchen.com
5/5 (3)Estimated Reading Time 2 mins
- In a small saucepan, over medium heat, simmer the vinegar and the garlic. Simmer until reduced to a thick syrup, about 5 minutes. Set aside while the rest of the meal is being finished.
- When ready to serve the sauce, rewarm over medium-low heat. Cut a stick of butter into 6-8 pieces and add to the balsamic reduction one piece at a time. Whisk until all butter is incorporated and sauce is smooth again. Season with salt and pepper if needed.
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