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!

• Posted by: christyud23
• November 21, 2010

• 38621 views
• 3 Comments

• balsamic
• reduction
• technical issues
• solutions/advice