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+ servings
jar of reduced balsamic with a spoon

Balsamic Reduction Recipe

Enhance the flavor of your food by making this easy to prepare balsamic reduction that goes excellent on steak, chicken, seafood, or vegetables.
Course sauce
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 20
Calories 22kcal


  • 2 cups balsamic vinegar
  • Juice of 1 lemon


  • Add the vinegar and lemon juice to a medium-size pot.
  • Cook over low to medium heat until it reaches 226° F.
  • Chill the sauce in the refrigerator until cold, about 2 hours, and serve.


Chef Notes:
  • Make-Ahead: You can make this recipe up to 1 week ahead of time.
  • How to Store: Cover and keep in the refrigerator for up to 2 weeks.
  • Since you are reducing the balsamic vinegar and making the flavor more concentrated, there is no need to go out and spend lots of money on a good vinegar. My advice is to buy what’s on sale.
  • No matter what you reduce the flavors can oftentimes become vinegar and lemon juice not only helps to counter the bitterness but also adds some nice citrus flavors as well.
  • Reduced Balsamic goes excellent with fresh strawberries as well as with vanilla ice cream.


Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 6mg | Potassium: 29mg | Sugar: 4g | Calcium: 7mg | Iron: 1mg