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(226)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

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.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

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.

Ratings

5 out of 5
226 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Apples'nOranges

Please advise which brands of balsamic are best here.

Traci

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

Nick

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

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?

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.