Learn how to make homemade balsamic glaze with just one ingredient! Simply cook down balsamic vinegar until it turns into thick and tangy texture.
Drizzle the glaze over roasted asparagus, strawberry goat cheese salad, crostinis, fish or pasta.
Just like our strawberry vinaigrette, caramel sauce, and Marinara, this Balsamic Reduction reaffirms that homemade condiments are healthier and more flavorful.
We love to drizzle this balsamic glaze on top of strawberry arugula salad the most!
Ingredients for Balsamic Glaze
- Balsamic vinegar - the time to reduce varies based on quality; good-quality vinegar reduces faster.
- Sweetener (optional) - to make a glaze, you only need balsamic vinegar, but I recommend adding a sweetener like brown sugar or honey. This speeds up the cooking process and adds flavor.
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How To Choose Balsamic Vinegar In The Store
You don't necessarily need to splurge to get quality balsamic. Here's what to look for:
- Check the ingredient list - It should primarily contain grapes or grape must (crushed juice with skins, stems, and seeds). Grape vinegar or grape wine vinegar is acceptable as long as it's listed as the second ingredient.
- Check viscosity - This is how I choose mine: If the bottle is clear with a gap at the top, you can gauge viscosity by holding it up to the light and tipping it to see how much it sticks to the top.
- Sugar content - Ideally, the balsamic should have no added sugar, but a few grams are acceptable. Look for products without caramel coloring or similar additives.
- Total sugars - A balsamic with around 12 grams of sugar per tablespoon is typically very sweet.
Is Honey Necessary?
Sweetness is optional when making balsamic glaze. As the vinegar reduces, it naturally becomes sweeter. For a less sweet glaze, ideal for dishes like Caprese salad, omit additional sweeteners.
For fruit salads or sweeter dishes, adding ½ tablespoon of honey or sugar strikes a perfect balance of flavors.
How to fix balsamic reduction that is too thick?
If your glaze becomes too thick from overcooking, you can easily thin it out by heating it with a little water. Just take care to keep a watchful eye in the final minutes of cooking, to prevent glaze from burning. Once burned, the glaze cannot be salvaged.
🖤 Read Next: Does Balsamic Vinegar Go Bad?
Storing Balsamic Glaze
Transfer the glaze into a clean glass jar or dressing bottle and refrigerate it for up to a month. Adjust the quantity according to your needs by making a larger batch or halving the recipe as necessary.
Tips
- Thick but runny. Once the reduction coats the back of your spoon with a syrupy texture, remove it from the heat. Remember, it will continue to thicken as it cools, resembling warm honey but with a slightly thinner consistency than honey straight from the jar.
- Proper ventilation. Open a window and turn on your vent while cooking the vinegar to mitigate any strong odors. Unlike the enticing aromas of garlic or onion, the smell of vinegar cooking can be less pleasant.
How to make balsamic glaze without sugar
Same method as described in this recipe but the only difference is that you won't add any sweetener. You may want to use double quantity of balsamic vinegar.
Where To Use Balsamic Glaze
- Caprese salad - the most classical and tasty combo!
- Salad dressing - for fruit salad or we also love it with strawberry chicken salad or watermelon salad
- Grilled chicken, steak or white fish (try baked cod)
- Crostini & bruschettas
- Stuffed Mushrooms
- Pizzas and flatbreads
- In this balsamic chicken breast recipe
- Cheese & charcuterie boards
- Veggies: Roasted Eggplant, Brussel sprouts and roasted asparagus, roasted butternut squash.
- Vanilla Ice cream - you have to try this!
Drizzle balsamic glaze on these:
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How To Make Balsamic Glaze
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INGREDIENTS
- 1 cup balsamic vinegar, good quality
- 2 tablespoons honey, or any other sweetener of your choice
INSTRUCTIONS
- In a small saucepan, pour 1 cup of balsamic vinegar and add honey (or brown sugar, maple syrup).1 cup balsamic vinegar, 2 tablespoons honey
- Heat the mixture over medium-high heat until it reaches a low boil. Then, lower the heat to medium-low and let it simmer, stirring occasionally, until it's reduced by half, which should take about 20 minutes. To achieve the right consistency, reduce the vinegar by half until it becomes glossy and thick enough to coat the back of a spoon, similar to warm honey.
- Tip: Keep in mind that the glaze will continue to thicken as it cools, so remove it from the heat promptly to let it cool.
NOTES
- 1 cup balsamic vinegar makes ½ cup of glaze in the end.
- To Store. Transfer the glaze into a clean glass jar or dressing bottle and refrigerate it for up to a month. Adjust the quantity according to your needs by making a larger batch or halving the recipe as necessary.
- Proper ventilation. Open a window and turn on your vent while cooking the vinegar to mitigate any strong odors. Unlike the enticing aromas of garlic or onion, the smell of vinegar cooking can be less pleasant.
- Thick but runny. Once the reduction coats the back of your spoon with a syrupy texture, remove it from the heat. Remember, it will continue to thicken as it cools, resembling warm honey but with a slightly thinner consistency than honey straight from the jar.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Instructions Step By Step
- In a small saucepan, pour 1 cup of balsamic vinegar and add honey (or brown sugar, maple syrup).
- Heat the mixture over medium-high heat until it reaches a low boil. Then, lower the heat to medium-low and let it simmer, stirring occasionally, until it's reduced by half, which should take about 20 minutes. To achieve the right consistency, reduce the vinegar by half until it becomes glossy and thick enough to coat the back of a spoon, similar to warm honey.
- Tip: Keep in mind that the glaze will continue to thicken as it cools, so remove it from the heat promptly to let it cool.
FAQ
Balsamic vinegar is thin and tangy, made through traditional aging, while balsamic glaze is thick and sweet, produced by reducing balsamic vinegar.
Balsamic glaze is a sweet and tangy syrup that should be used sparingly, depending on your recipe. Its flavor is intense, so add it slowly to achieve the desired taste.
Julia
serve this balsamic glaze with your favorite savory or fruit salads, drizzle over roasted veggies or as a finishing touch for pizza or flatbreads!