Best Balsamic Reduction Sauce Recipes

BALSAMIC REDUCTION SAUCE

Steps:

• In a small saucepan, combine vinegar and sugar. Bring to a boil.
• Reduce heat to medium-low, stirring occasionally and simmer 20-30 minutes.
• Remove from heat and let sauce thicken as it cools.

BALSAMIC CHERRY REDUCTION SAUCE

Steps:

• Heat the butter in a small saucepan over medium-high heat. Add the shallots and sauté for a few minutes until translucent. Add garlic and sauté for another minute.
• Add the cherries and balsamic vinegar and simmer for about 10-15 minutes or until reduced.
• (Optional) Mix the cornstarch and water in a small bowl. Whisk the cornstarch mixture into the sauce to thicken. You may add more cornstarch until it reaches your desired consistency.
• Serve over your favorite cut of steak, pork, chicken or duck

BLACKBERRY BALSAMIC REDUCTION SAUCE

Steps:

• 1. In a small saucepan, melt the butter. Add the brown sugar and honey. Bring to a boil. Boil 1-2 minutes.
• 2. Add blackberry juice, balsamic vinegar, and salt. Bring to a hard boil and boil briskly for 5 minutes.
• 3. Continue boiling more softly until the sauce will coat the back of teaspoon nicely.
• 4. Let cool slightly and serve over roasted pork, beef, fish, or chicken.

PROVENTIAL SQUASH IN BALSAMIC FIG REDUCTION SAUCE

Steps:

• To sautee the squash: Slice the squash into 1/4 inch thick pieces. Heat olive oil on medium to medium high heat, and sautee squash for 10-15 minutes, or until soft and slightly golden (you will notice the color becoming lighter). At this point, add the butter, fig preserves, and all other ingredients. Cook for 2-3 minutes more, stirring constantly, until tender.* *Tip: If you find you've added the ingredients for the reduction sauce too soon, add 1-2 tablespoons of water and continue cooking until tender. To boil the squash as a low-cal alternative: Remove seeds. Slice the squash in half and boil for 1 hour, or until tender. Remove from skin with a fork. Combine all other ingredients (minus olive oil) in a separate pan over medium-low heat. Cook for 2-3 minutes, stirring constantly, until mixture has thickened. Drizzle shredded squash lightly with balsamic fig reduction sauce.

BALSAMIC REDUCTION SAUCE

Steps:

• boil all the ingredients except the butter and balsamic vinegar until it is reduced to 1/2. Remove the solids by forcing through a fine sieve. add balsamic and boil to reduce by 1/3 or until the sauce starts to thicken enough to coat a spoon. whisk in the butter. Serve over fish, shellfish or steamed vegetables. It's really good over steamed beets.