Balsamic Reduction

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

500 ml balsamic vinegar
500 ml red wine, dry
500 ml honey

Instructions

Reduce all ingredients to about 1/3 in a coated cauldron. Finished.
If the reduction is still hot one thinks it is too liquid, it still hardens when it gets cold.
With white balsamic vinegar and dry white wine you get a light reduction.
I fill them in mustard bottles as you know them from the takeaway, so you can dose well.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.