Bourbon Balsamic Syrup

By Mark Bittman

Bourbon Balsamic Syrup
Grant Cornett for The New York Times. Food stylist: Michelle Gatton. Prop stylist: Theo Vamvounakis.
Total Time
20 minutes
Rating
5(230)
Comments
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Consider this a recipe for a classic steak sauce, updated; that’s bourbon syrup, made with real ingredients in a flash. Sure, you could buy a sauce at the grocery store, but making it yourself is quicker and tastier. Serve it alongside a grilled rib-eye.

Featured in: The Pleasure of a Steak at Home

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Ingredients

Yield:4 servings
  • 1cup balsamic vinegar
  • ½cup bourbon
  • Salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

126 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 0 grams protein; 213 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the balsamic vinegar and bourbon in a small nonreactive pan over medium-high heat. Bring to a boil, then immediately lower the heat so the mixture bubbles gently.

  2. Step 2

    Cook, stirring occasionally, until the liquid reduces to about ½ cup, 15 to 20 minutes; it should coat the back of a spoon and will thicken a little more as it cools. Salt to taste, and serve warm or at room temperature.

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Ratings

5 out of 5
230 user ratings
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Comments

Apples'nOranges

Please advise which brands of balsamic are best here.

Nick

Fini brand balsamic vinegar is pretty good and won't set you back a car payment.

Traci

Do not use a premium or syrupy balsamic when cooking down, affordable works well.

Sparkledrawers

Seems pretty clear that people in recovery should steer clear of this. No way the short, low-temperature cooking time burns off all that alcohol.

Linda

What would be a good substitute for the Bourbon? Maple syrup, Molasses?

Pam

Any idea how long this would last? Could I make it for Christmas gifts?

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