Balsamic Vinegar Reduction

Jan 6, 2021


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Balsamic Vinegar Reduction

  • Author: The 4 Blades
  • Total Time: 20 minutes
  • Yield: a small amount - perfect for a trial


This impressive Balsamic Reduction recipe comes from the amazing Helene Meurer from Super Kitchen Machine.

“There’s nothing complicated about making Balsamic Vinegar reduction, but it’s one of those simple tasks (like kneading bread, cooking rice, making custard, sorbet, nut milk, zabaglione, or soup) that thermo mixers do exceptionally well.” – Helene

It was also shared as a free recipe on The 4 Blades blog.

No: Gluten / Dairy / Egg / Nuts


  • balsamic vinegar – 250g
  • honey – 30g, see notes

Optional seasoning for infusing:

  • garlic cloves – 1-2, cut in half
  • fresh rosemary – sprig
  • pepper – black, to taste
  • port wine – 1 Tbsp, (or orange zest)


  1. Place vinegar (250g) and honey (30g) and optional seasoning (if desired) into the bowl. Program 18 minutes / 110C* / Speed 1.
  2. Check consistency by performing the “spatula test” as described in the notes below.
  3. Pour into a decanter, jar, or squeeze bottle. If garlic or rosemary were added, hold these back as you decant the reduction.
  4. Rinse bowl immediately as residue in the bowl can become very sticky, very quickly. Keep in mind that the reduction will thicken as it cools. A reduction that has caramelised can be hard to extract from a small-mouthed bottle, and long-necked bottles can be tough to clean.
  5. Keeps on the counter or in the fridge.

The Spatula Test: After about 15 minutes, dip a spatula, spoon or knife into the reduction to coat. Run a fingertip across the spatula blade and watch to see if it leaves a path or if the vinegar runs back together to coat over the path. We want a clear path to remain. This indicates that your reduction is done. Don’t worry if it still feels quite liquid-like because it will thicken when removed from heat. If the reduction is already sticky when doing the fingertip test, your reduction has begun to caramelize, so remove it quickly, before it sticks to the Thermomix!


*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.

In place of honey you can use white or raw sugar, agave syrup or maple syrup.

Feel free to increase ingredients and time. Helene likes a ratio of 10:1 or 9:1 (vinegar to sweetener).

Cannot be frozen

  • Prep Time: 2 minutes
  • Cook Time: 18 minutes

Keywords: Free Thermomix Recipes, LCHF, Lower Carb, Vegan, Vegetarian