Parmesan Roasted Asparagus with Tomatoes & Balsamic
Let’s Make Homemade Balsamic Reduction!
I love making homemade balsamic reduction! (It’s so easy and you can make it as sweet or as vinegar-forward as you want.) What is balsamic reduction? Basically we’re taking balsamic vinegar and simmering/reducing it down to a thicker “glaze-like” consistency. That may sound intimidating but it’s really so simple – and there are so many variations to make it just the way you like it!
Step 1: Bring a ½ cup of balsamic vinegar to a boil on the stove.
Step 2: Once boiling, turn the burner down to medium-low (or until it becomes a soft boil/simmer) and let the balsamic simmer for 10-12 minutes, stirring occasionally. (Your reduction will be done once it’s thick enough to coat the back of a spoon.)
Step 3: Transfer your reduction to a glass bowl and let it cool at room temperature or in th refrigerator until it’s completely cool. (Your reduction will thicken as it cools.)
Step 4: Place your cooled balsamic reduction in a glass jar or bottle and keep it stored in the refrigerator.
Want a sweeter balsamic reduction? Add 1-2 tablespoons of maple syrup, honey or agave to your balsamic vinegar before bringing it to a boil.
Read more in the next page