How to Thicken Vinegar

Use high-quality vinegar for best flavor.

Vinegar, made through a fermentation process in which sugars are converted to a weak acetic acid, has many culinary uses -- including pickling and making salad dressing. Use thickened vinegar as a key ingredient for sauces, or mix with freshly pureed berries for a sweet and tangy dressing. Since vinegar is mostly water, the key to a thickening is evaporation.

Things You'll Need

• Saucepan
• Rubber spatula

Instructions

1. Pour the desired amount of vinegar in a saucepan. Keep in mind that the volume will reduce roughly by half.

2. Set a saucepan on the stove at medium-high heat. Bring the vinegar to a boil and reduce the heat to simmer.

3. Stir the vinegar regularly with a rubber spatula while it simmers. As water evaporates, the vinegar thickens and develops a syrupy consistency.

4. Remove the saucepan from the heat when the vinegar reduces by half.

References

• The Vinegar Institute: Frequently Asked Questions
• Food Network: Rockfish with Balsamic Vinegar Reduction and French Green Beans Tossed with Radicchio and Fennel