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Last night, a dish called for a drizzle of balsamic reduction. I thought that, in order to get a good reduction and not burn anything, I'd need way more balsamic than the recipe called for.

Is there a way to make very small yields of balsamic reduction?

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I've sometimes made small reductions in the microwave. Just put the liquid in a much deeper container than it fits in so it doesn't make a mess, and run it on 50% power, check every 30 seconds or so until it is reduced to the degree you need.

  • I was just about to post that... – Adam Shiemke Aug 20 '10 at 15:22
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Just speaking generally, why would reducing less liquid be more of an issue if you watch the heat? It would probably reduce very quickly, like in 2-3 minutes on low-medium heat.

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Personally I've made small quantities like that without burning them. It's easier if you use the smallest pan you have. Using a smaller pan gets the liquid more to a depth you'd expect from a larger amount in a larger pan.

  • Putting a flame tamer under the tiny pan will help, too. – derobert Jun 2 '11 at 18:21

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