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I have tried to make a balsamic reduction.

I read dozens of online recipes about it and even watched several online videos.

I poured the balsamic vinegar into a saucepan. Brought it to a boil (while whisking constantly).

Then I reduced the heat and continued to whisk. This whole process was likely 30-35 minutes.

In the end I wound up with hardly anything left in my saucepan (so it did reduce) but the consistency was just as fluid as when I started. It did not thicken and it did not get syrupy.

I even let it sit for hours at room temp and there was no thickening. What am I doing wrong here!? This shouldn't be so difficult!?

Am I supposed to add a thickening agent? If so what?
Is there a particular brand of balsamic vinegar I need to buy? If so what?
ARGH! Please help!

asked by christyud23 almost 4 years ago
3 answers 2475 views
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aargersi

Abbie is a trusted source on General Cooking.

added almost 4 years ago

That is ODD - I reduce balsamic all of the time - but it will appear thin while still warm ... I keep mine in the fridge and that's when you can really tell it's reduced - thickened. Try chilling it and see if it thickens up maybe? BTW I don't boil mine, I just keep it on a low simmer until it's about 1/3 the original volume.

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added almost 4 years ago

I do the same as you do but I add some organic honey to thicken the reduction up and it compliments the balsamic vinegar's tartness really well.

Me
added almost 4 years ago

I've had the same thing happen. Once it's been reduced, if nothing has been added to it, mine generally thickens to a syrupy consistency only once it begins to cool.