The dictionary defines reduction as the act or process of reducing. This is concise and fairly straightforward. In the kitchen, reductions are equally concise and straightforward. Reducing is simply the process of thickening a liquid i.e. soup, sauce, wine etc. by heating. This slowly causes evaporation thereby intensifying the flavor of the liquid. Using a pan without a lid is preferable (which allows the vapors to escape) until the desired volume is reached.
- 20 oz Balsamic Vinegar
- Pour Balsamic Vinegar into a large sauté pan to maximize surface to balsamic ratio. Start at medium heat stirring occasionally, increasing stirring as it thickens. Do not overheat the Balsamic to the point of simmering or boiling—this is a slow reduction. Target temp is a constant 190 degrees. 68 ounces will reduce to approximately 15 oz. (lasts forever and worth every minute) Store in the fridge in a squeeze-bottle and it will become thicker and more viscous over time.
- Serving suggestions: Serve over hard cheeses, Caprese Salad or drizzle on chicken before roasting.
- ** Warning** as this reduces the vinegar odors can get intense; I prefer to do this on day with a cross-draft and the windows open.