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Honey balsamic reduction drizzled over a dish
Simple and tasty honey balsamic glaze

Honey Balsamic Reduction

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
Balsamic reduction is a secret weapon of chefs. Heat evaporates the vinegar's water content, taming the acids and caramelizing the natural sugars. The result is a thick, glossy syrup (glaze) that is intensely flavorful yet not harsh.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 135 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small Saucepan or Skillet
  • Heat-resistant Spatula

Instructions

1 ✓

Smash the garlic clove with the flat side of a knife to crack it (don't chop!).

Tip: This releases flavor but allows you to remove it whole later so small bits don't burn.
2 ✓

Heat the oil in a saucepan over medium heat. Add the garlic and rosemary sprig, fry for 1 minute until fragrant.

Tip: This infuses the oil with aromatics.
3 ✓

Pour in the balsamic vinegar and honey. Stir. Careful, vinegar fumes can be pungent!

Tip: Turn on your range hood fan.
4 ✓

Bring to a boil, then reduce heat to low. Simmer gently for 5-8 minutes.

Tip: The goal is to reduce the liquid by about half.
5 ✓

It's done when the sauce coats the back of a spoon. Remove rosemary and garlic.

Tip: Don't over-thicken, as it will thicken significantly more as it cools.
6 ✓

Season with salt and pepper. Drizzle warm over roasts or salads.

Tip: Salt highlights the sweet and sour flavors.

Recipe FAQ

It became too thick and hard after cooling.
This is due to caramelized sugar. Warm it gently or add a spoonful of hot water.
It smells burnt.
You boiled it on too high heat. Reduction requires patience and low heat.

Ingredients

  • 1/2 cup Balsamic Vinegar (Modena)
  • 1.5 tbsp Honey
  • 1 clove Garlic (whole, smashed)
  • 1 tbsp Olive Oil
  • 1 pinch Salt
  • 1 pinch Freshly Ground Pepper
  • 1 sprig Fresh Rosemary (or Thyme)