This Vanilla-Infused Balsamic Reduction adds complexity and subtle depth to everyday cooking, with just three ingredients and a little time on the stove. As the vinegar simmers, its sharpness mellows and concentrates, and the addition of Andrea’s Bakehouse Vanilla Extract brings a round, fragrant note that balances the tang. A touch of brown sugar is optional but welcome if you prefer a sweeter glaze. The result is silky and versatile, perfect for enhancing simple ingredients without overwhelming them.
Drizzle it over roasted Brussels sprouts or sweet potatoes, swipe it across a sandwich with sharp cheese, or pair it with ripe tomatoes and burrata. It also works beautifully as a finishing touch for grilled meats or a wedge of aged cheddar. The flavor is bold but polished, and a little goes a long way. Keeping a jar of this on hand is like having a secret ingredient ready to bring any dish into focus.
Makes about ⅓ cup (80ml)
Ingredients:
240g (1 cup) balsamic vinegar
25g (2 tbsp) brown sugar (optional, for added sweetness) 1 tsp Andrea’s Bakehouse Vanilla Extract
Instructions:
1. In a small saucepan, combine the balsamic vinegar and brown sugar (if using).
2. Bring to a simmer over medium heat. Reduce heat to low and continue simmering for 10-15 minutes, stirring occasionally, until the mixture has reduced by about half and coats the back of a spoon.
3. Remove from heat and stir in vanilla extract.
4. Let cool slightly before using. The reduction will thicken as it cools. Store in an airtight container in the fridge for up to 2 weeks.