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Rosemary balsamic sauce served
Thick balsamic glaze with fresh rosemary sprigs

Rosemary & balsamic reduction

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
A balsamic reduction is the simplest way to conjure restaurant-standard garnish and flavour onto the plate. Under heat, the acidity of the vinegar dulls, its sugar content concentrates, and we get a dense, syrupy essence with a deep flavour that is sweet and sour at the same time.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 75 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small saucepan
  • Spoon for tasting

Allergen Information

⚠️ Milk
⚠️ Sulphites

Instructions

1 ✓

Melt the butter, and sauté the crushed garlic and the rosemary sprig in it.

Tip: We are creating a flavoured fat: the essential oils transfer into the butter.
2 ✓

Pour in the balsamic vinegar and water, and add the honey. Simmer over a low heat.

Tip: The honey helps with thickening and counteracts the sharpness of the vinegar.
3 ✓

Cook for approx. 5-7 minutes until the quantity reduces by half and it coats the back of a spoon.

Tip: This is the 'nappe' consistency: if you draw your finger through the back of the spoon, the trail remains and does not run back together.
4 ✓

Fish out the rosemary and the garlic, season with salt and pepper. Serve warm.

Tip: Strain it if you want a completely smooth consistency.

Recipe FAQ

It became too thick after cooling, what should I do?
The reduction is runnier when warm, thicker when cold. If it has become too hard (like caramel), warm it up with a tiny bit of water.

Ingredients

  • 50 ml Good quality balsamic vinegar
  • 20 g Butter
  • 15 g Honey
  • 1 sprig Fresh rosemary
  • 1 clove Garlic
  • 5 ml Water
  • 1 pinch Salt
  • 1 pinch Pepper