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Making an Easy Balsamic Reduction

One of the most frequently asked questions I get is "where are your balsamic reductions?" While we don't sell balsamic reductions ready made, all of our balsamic vinegars can be used to make a reduction.

A balsamic reduction is simply a concentrated, thickened version of balsamic vinegar; this is made by cooking down the vinegar until it has reduced. Balsamic reductions can be a great addition to salads or other recipes, as it has a thicker consistency and the flavor is a bit more intense.

Making a balsamic reduction is a very easy process...just follow the steps outlined below!

Balsamic Vinegar Reduction
Yield: ½ cup to 1 cup (depends on the consistency that you prefer)



  1. Place the balsamic vinegar in a small saucepan; 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, cook until reduced by half. For a thicker glaze-type sauce, cook until reduced to ½ cup (¼ of the original volume).
  2. When the balsamic reduction reaches the consistency/concentration that you prefer*, remove it from the heat and let it cool down. Place in container or bottle and use as needed.

*Be sure to taste as you go! This is the only way you'll be able to gauge, for sure, that you're getting the flavor and consistency you want!

Once you get used to making your own reductions, the possibilities are endless! Find a new recipe you love using your homemade balsamic reduction with? We'd love to hear about it!
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Happy cooking!

Chef Alyssa Dion
Saratoga Olive Oil Co.

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