What’s balsamic reduction? Balsamic vinegar that’s been simmered in a pot until enough water evaporates and it becomes a sweeter, thicker version of itself. It tastes awesome on roasted beets, salads, pizza and more.
Is balsamic reduction vegan? Sometimes. Some recipes stir in honey, so it’s good to check.
Some people use the terms “balsamic reduction” and “balsamic glaze” interchangeably. Other people only call it balsamic glaze when a sweeter is added.
This vegan balsamic reduction recipe makes ~¼ cup.
A few things…
- ・You can make this balsamic reduction with or without the agave.
- ・You can simmer the balsamic vinegar and agave together, Or you can add the agave at the very end after tasting it.
- ・As the balsamic vinegar cools, it will thicken more. If it cools and is thicker then you like, whisk in a little bit of water. If it cools completely and isn’t thick enough, put it back on the stove.
- ・Store in the refrigerator in a sealed container. Because I use it right away, it has never lasted longer than a few days. Use your judgment.
Vegan Balsamic Reduction
¾ cup balsamic vinegar
1 Tbsp agave – optional
1. Add the balsamic vinegar and agave (if using) to a small saucepan. Bring to a boil, and then turn it down to a simmer. Simmer over medium-low for 15-18 minutes or until it thickens and begins to coat your spoon.
2. Remove from heat and allow it to cool. It will thicken more, as it cools.
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