Basic Balsamic Vinegar Reduction Recipe
Who doesn’t want to drizzle this stuff on, like, everything?
1 cup balsamic vinegar (lowest carb option you can find
3 tbsp monk fruit or stevia
½ tsp Dijon mustard (optional, for added flavor)
Pinch of salt
In a small saucepan, combine the balsamic vinegar and low-carb sweetener. Add the pinch of salt. Place the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally to dissolve the sweetener.
Once it starts simmering, reduce the heat to low to maintain a gentle simmer. Simmer the mixture for ~20 minutes, stirring occasionally to prevent burning. I like to bring it up to a foamy froth for a few moments towards the end, to ensure it’s going to be thick enough.
If you like, add Dijon mustard to the glaze during the last few minutes of simmering for an extra layer of flavor. Stir well.
Allow the balsamic glaze to cool before using. It will continue to thicken as it cools. Once cooled, transfer it to a container and store it in the refrigerator.
If you over reduce the sauce, well, let’s just say, it’s going to be very gooey.
While not low carb per se, a balsamic reduction isn’t meant to be swallowed by the goblet ‘bottoms up!’ style, but rather lightly drizzled over food to enhance the flavor. So, if you’re counting calories or grams of carbs, keep your drizzling skills in check :)
