Balsamic reduction glaze with honey is a sophisticated sauce that can be used in many dishes. It adds a sweet, vinegar flavor that has a strong fruity but tart taste to a variety of different foods.
How To Make A Balsamic Reduction Sauce
When I first wanted to know how to make a balsamic reduction or glaze, it was because a friend requested I make grilled chicken with balsamic glaze. I didn’t know how to make the glaze so I took to my Facebook friends and asked if anyone had a recipe. My old high school friend Lori, who works as a chef, chimed in and told me it was the easiest thing in the world. Her take on it was simple, just take the balsamic vinegar, add some sugar or honey, and simmer till it reduces in half. How much more simple can that get? To make it a little more interesting you can add other ingredients but that is the gist of it.
How To Use A Balsamic Reduction
Just glancing the internet, I see there are tons and tons of recipes that include balsamic reduction, or glaze. It would be fun to try with fresh strawberries, peaches, or blueberries as well. In fact, I have been wanting to try a grilled peach recipe and the balsamic reduction would go perfectly with grilled peaches. I just need to find some good fresh peaches. Another favorite is, of course, the famous Caprese salad. This salad can be made in several different ways and is so healthy and delicious. The glaze works very well with roasted or grilled vegetables like Brussel sprouts, asparagus, or just about anything. Lastly, a balsamic reduction can be used on a variety of meat. One of my favorites is grilled chicken, which I made for this recipe. You can grill the chicken bone in or bone out, just use a little salt and pepper to grill it, add the glaze after and you have a delicious grilled chicken with balsamic reduction. Sounds super fancy, but in reality, it is super simple. Try it on pork too, this is great on chops or tenderloin.
How To Store Balsamic Reduction Sauce
Usually, balsamic vinegar can keep indefinitely so balsamic reduction can as well. The one thing I find problematic is if you add other ingredients, those ingredients may not keep very long. My reduction has fresh organic honey and fresh garlic in the recipe. If you strain out the fresh ingredients after reducing the vinegar it should last quite a long time in the refrigerator. I also found that the honey tends to break down over time. You could always use brown or white sugar instead if you intend to keep the condiment around for a while. The best way to store balsamic reduction is in a glass jar with a tight lid, in the refrigerator. If you want to reheat it just toss it over the stove for a few minutes. It does not need to simmer just heat it up. You can also leave it out at room temperature for a while and just drizzle it when you are ready. When the reduction is cold, it tends to be thicker. This is super simple to take with you when you are camping or cooking outdoors too.
Grilled Chicken with Balsamic Reduction
This is quite possibly the easiest sauce in the world to make, and probably, one if the tastiest. I will often make up a batch of the reduction and store it in the refrigerator for those time when I am tired of the same old grilled flavors. Just a little of this glaze turns any grilled dish into an explosion of flavor. One of my favorite dishes is grilled chicken. To prep my grilled chicken I keep it simple, just sprinkle some salt and pepper on both sides and grill it up. Then I toss the meat on the grill till its done, let it rest a few minutes, then gently drizzle with about a tablespoon of the balsamic reduction. This is super easy, fast and very tasty. It will seem like you slaved over the meal for days. This is really good with grilled steak too.
Balsamic Reduction Recipe
- 2 c balsamic vinegar
- 1/4 c raw honey
- 1 clove garlic, crushed
- 1/2 tsp basil
- 4 large chicken thighs or 2 breasts or any combination of your favorite cuts
- 1/2 tsp salt
- 1/2 tsp pepper
Place 2 cups of balsamic vinegar in a small saucepan. Add honey, garlic, and basil and bring to a simmer.
Simmer until mixture reduces to about half, stirring often.
Remove from heat and glaze on grilled chicken, steak, pork or vegetables.