Balsamic Reduction

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Balsamic Reduction
The trick with balsamic reduction is to get the consistency right. If it is too runny, it will not cover the salad ingredients and if it is too thick, it won’t drizzle evenly and the taste will be too intense.
  1. Slowly bring all the ingredients to the boil while stirring. Make sure the sugar is dissolved before the syrup start to boil.
  2. Boil on low heat for approximately 15 minutes. It must coat the back of a spoon when warm.
  3. Should your syrup be too thick when cooled, simply add a few drops of water and mix well.
  4. If you prefer smooth syrup, you can strain the lemon zest and black pepper, but do it while the syrup is still warm.
  5. Enjoy!